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THE 



NATIONAL COOK BOOK. 



BY A IADY OF PHILADELPHIA. 

A PRACTICAL HOUSEWIFE; ' 



AND AUTHOR OF THE "FAMILY SAVE- ALL.' 



This work contains Five Hundred and Seventy-Eight New Receipts, never 
before published, for Cooking and preparing in all the various ways, and 
in the very best as well as the cheapest methods, Soups, Fish, Oysters, 
Crabs, Lobsters, Terrapins, Clams, Meats, Poultry, Birds, Venison, Rabbits, 
Pigeons, Salads, Vegetables, Sauces, Pickles, Catsups, Pastries, Puddings, 
Pot-Pie, Sweet Dishes, Tea and Breakfast Cakes, Sweet Cakes, Preserves, 
Jellies, Jams, Marmalades, Dishes for the Sick and Convalescent, and 
Miscellaneous Receipts of use to every Housewife, making this the best 
and most Practical Cook Book for general use ever issued. 



J) Ij 1 1 a b jc 1 p I) t a : 
T. B. PETERSON & BROTHERS 

V 3 6 CHESTNUT STREET. 



>TO 



a a :^> 



<?*\q> 



Entered according to Act of Congress, in the year 1850, by 

ROBERT E. PETERSON, 

In the Clerk's Office of the District Court of the United States, in and for the 
Eastern District of Pennsylvania. 



Entered according to Act of Congress, in the year 1866, by 

T. B. PETERSON & BROTHERS, 

In the Clerk's Office of the District Court of the United States, in and for the 
Eastern District of Pennsylvania. 



PREFACE. 

The following receipts, the result of many years 
experience, have been placed before the public, in 
the hope that they may prove useful to all who 
may consult them, and under the conviction that 
they will be found truly practical. 

The author has endeavored to draw them up in 
the most concise and simple manner ; and has in 
all cases sacrificed style to minute detail; not even 
avoiding repetition where it might render the di- 
rections more explicit. 

A great defect in many works of a similar cha- 
racter is, that the cook is forced to wade through a 
formidable amount of reading before she can learn 
the process of making a pudding, or discover the 
different articles necessary to the concocting of a 
dish. 

Whilst some are so diffuse, others on the oppo- 
site extreme, are so brief in their explanations as 
to fall far short of being understood, and conse- 
quently are eve? liable to misconception. 

As no utensils are requisite except those in com- 

(3) 



IV PREFACE. 

mon use in every family, the difficulty of preparing 
the various dishes will be greatly lessened. 

Great attention has been paid to that department 
of cookery exclusively adapted to the sick or con- 
valescent, most of the dishes having been prepared 
according to the directions of eminent physicians 
of Philadelphia. 

Nearly all the receipts in this book are purely 
American ; the author therefore entertains a hope 
that they may meet the wants of the community, 
and the approbation of all those who may honor 
them with a trial. 



CONTENTS. 



SOUPS. 



Beef, 


15 


Veal, ... 


16 


Pepper-pot, - 


17 


Chicken, - 


18 


Lamb, - 


18 


Oyster, - 


19 


Clam, - 


19 


Green Corn, 


19 


Pea, - 


20 


Succotash, - 


20 


Noodles for, - 


20 


FISH. 




Rock, boiled, 


21 


fried, 


22 


Cod, boiled, ... 


22 


cakes, 


23 


Shad, spiced, - 


23 


boiled, 


23 


fried, » 


24 


broiled, 


24 


baked, - 


24 


roasted on a board, 


25 


* potted, No. 1, 


25 


No. 2, 


26 


Halibut, 


26 


Cat, - 


27 


.Potted herring, - 


27 


Pickled oysters, 


28 


Fried oysters, 


28 


Stewed oysters, No. 1, - 


29 


No. 3, 


29 


Scalloped oysters, 


29 


Oyster fritters, 


30 


pie, 


30 


Roasted oysters, 


31 


Oyster omelette, 


31 


Stewed clams, 


32 


Clam fritters, - 


32 


Fried clams, 


33 


Terrapins, 


33 



Boiled crabs, 


34 


Soft crabs, - 


34 


Boiled lobster, 


35 


Lobster salad, 


35 


Oyster omelette, 


36 


MEATS. 




Beef, roast, 


37 


a-la-mode, - 


38 


steaks, - 


38 


steak, fried, 


39 


smothered, - 


39 


baked and Yorkshire 




pudding, - 


39 


French stew, No. 1, 


40 


No. 2, - 


41 


Beef stewed with onions, 


41 


kidney, stewed, 


41 


fried, 


42 


corned, - 


42 


Jewish method of pre- 




paring for salting, 


43 


boiled corned, 


43 


Boiled tongue, 


43 


Tripe, 


43 


Veal, roast, - 


44 


pie, plain, - 


44 


pot-pie, - 


45 


fillet of, a-la-mode, 


46 


fillet of, baked, 


46 


French stew of, - 


47 


stewed, 


47 


cutlets, 


47 


fried with tomatoes, 


48 


plain fried, 


48 


spiced, 
Sweet-breads fried, 


48 


49 


stewed, - 


49 


boiled, 


49 


Calves' feet spiced, 


49 


fried, • 


50 


liver fried, 


50 



(5) 



VI 


CONTENTS. 


Chitterlings, or Calves' 




Chickens, broiled, - 


tripe, - 


51 


fried, - 


Lamb, roast leg of, 


51 


boiled, 


boiled leg of, 


52 


stewed, 


stewed with onions. 


52 


Brown fricassee, 


Mutton dressed like veni- 




White fricasseed chicken, 


son, 


52 


Chicken salad, No. 1, - 


chops, 


52 


No. 2, - 


chops with lemon, 
Pork, roast, 


53 
53 


VEGETABLES. 


Pig, roast, ... 


54 


Potatoes, boiled, No. 1, - 


Pork, stuffed leg of, 


• 55 


No. 2, 


steaks, ... 


55 


fried, No. 1, 


leg of, corned and 




No. 2, - 


boiled, 


55 


No. 3, - 


Spare rib, 


56 


No. 4, - 


Soused pig's feet, - 


56 


Sweet Potatoes, fried, 


Scrapple, ... 


57 


Potatoes, roasted, 


Hog's-head cheese, 


58 


cakes, 


Boiled ham, 


58 


kale, 


Glazed ham, - 


59 


salad, 


Sausage meat, 


59 


sausage, 


Venison, to roast a haunch 




Tomatoes, stewed, - 


of, - - 


59 


fried, - 


steaks, 


60 


baked, 


best way ot cook- 




scalloped, - 


ing, - 


60 


broiled, • 


Rabbit, roasted, 


61 


dressed as cu- 


pie, baked, 


61 


cumbers, 


pot-pie, 


62 


fricandeau, - 


French stewed, 


63 


Beets, baked, 


fricaseed, 


63 


Egg-plant, No. 1, 


smothered, 


64 


No. 2, - 


Pigeons, roasted, 


64 


No. 3, 


stewed, 


64 


No. 4, - 


Squab, broiled, 


65 


No. 5, - - 


Pigeon pie, 


65 


browned, 


Reed Birds, stewed, No. 1, 


65 


Parsnips, No. 1, 


No. 2, 


66 


No. 2, - 


roasted, 


67 


No. 3, 


pie, 


67 


No. 4, - 


fried, 


67 


stewed, 


Turkey, roasted, - 


68 


Corn, boiled green, - 


boiled, 


69 


fritters, 


Duck, roasted, No. 1, - 


69 


oysters, 


No. 2, - 


70 


Hominy, ... 


Goose, roasted, 


70 


Sour krout, - 


Giblet pie, ... 


71 


boiled, • 


Chickens, roasted, 


72 


Cauliflower, 


pie. 


72 


Slaw, cold, 


pot-pie, 


73 


hot, - 



CONTENTS. 


VII 


Slaw, French, 


92 


PICKLES. 




Mushrooms, 


93 






Spinach, ... 


93 


Pickled peppers, 


109 


as greens, 


93 


mushrooms, No 1,, 110 


Dandelion, - - 


94 


No.2 


, 110 


Squashes or cymlins, - 


94 


onions, 


111 


Ochras, - - - - 


94 


eggs, - 


111 


Carrots, - 


95 


Chow chow, 


112 


Turnips, - 


95 


Pickled walnuts, 


112 


Celery dressed as slaw, 


95 


peaches, - 


113 


stewed with lamb, 


96 


beans, 


113 


Asparagus, 


96 


mangoes, 


114 


Salad, Dutch, 


96 


cucumbers, - 


115 


corn, 


97 


beets, 


117 


Onions, boiled, 


97 


cherries, 


117 


Cucumbers, fried, - 


98 


Tomato catsup, No. 1, 


117 


Beans, Lima, 


98 


No.2, • 


118 


Windsor or horse, 


98 


Mushroom catsup, - 


119 


stringed, 


98 


Walnut " - 


119 


boiled dried, 


99 


Pickled nasturtiums, 


119 


Peas, green, - 


99 


tomatoes, 


120 


Salsify or oyster-plant, No. 1, 


100 






No.2, 


100 


PASTRY. 




No. 3, 


100 






No. 4, 


101 


Puff paste, 


121 






Plain « - - - 


122 


SAUCES. 




Common paste, 


• 122 






Lemon pudding, No. 1, 


122 


Sauce, apple, 


101 


No.2, 


• 123 


lemon, - 


101 


Orange cheese-cake, 


123 


Yorkshire, 


102 


Lemon " " 


124 


nuns' butter, 


102 


Curd " " 


125 


dried peach, 


102 


Cottage " " 


125 


cranberry, - 


103 


Indian florendines, 


126 


wine, 


103 


Rice " 


126 


rich wine, 


103 


Orange pudding, 


127 


cream, 


104 


Almond " 


• 127 


vegetable, 


104 


Cocoa-nut pudding, No. 1 


128 


tomato mustard, 


105 


No.2 


128 


egg, 


105 


Apple pudding, No. 1 


129 


drawn butter, - 


105 


No.2 


, 130 


onion sauce, 


106 


Plain apple pudding, No. 3 


, 130 


mint, 


106 


Pumpkin " No. 1 


, 131 


mushroom, - 


106 


No.2 


131 


parsley, - 


107 


Quince pudding, 


. 132 


caper, - 


107 


French custard pudding, 


133 


haslet, 


107 


Potato pudding, 


■ 133 


horse-radish, 


107 


Sweet potato pudding - 


134 


French tomato, 


108 


Cranberry tarts, 


. 134 


oyster, 


108 


Rhubarb "tarts, 


134 


tomato, 


108 


Ripe peach pie, 


134 



VIII 



CONTENTS. 



Peach pot-pie, 
Quince pie, 
Plum pie, 
Quince dumplings, 
Peach • 

Apple " 

Cherry pie, 
Rhubarb pie, 

SWEET DISHES, 



Guernsey pudding, - 
Eve's " - 

French " 

Sago " - 

French bread pudding 
Green corn " 

Rice cup " - 

Newcastle " 

Peach baked " - 
Farmer's apple " 
Rice " N 



Boiled rice " - 

Rice pudding, with fruit, 
Rice cups, 
Plum pudding, 
Boiled " No. 1, 
No. 2, 
Indian boiled pudding 

baked « 
Oxford pudding, 
College " 
Blanc mange, 
Clear blanc mange, 
Charlotte de Russe, 
Peach Charlotte, 
Savoy " 
Cherry " 
Rice milk, 
Rice flummery, 
Apple floating island, 
Floating island, 
Whips, 
Syllabub, 

Vanilla cup custard, 
Hasty pudding, or farmer' 

rice, ... 
Spanish fritters, - 
Apple " 
Orange " 



135 
135 
135 
136 
136 
136 
137 
137 



137 
138 
139 
139 
140 
141 
141 
141 
142 
142 
143 
143 
144 
144 
144 
145 
145 
146 
146 
147 
148 
149 
150 
150 
151 
152 
152 
153 
153 
154 
154 
155 
155 
156 
156 

156 
157 
157 

158 



German puffs, 
Snow custard, 
Boiled custard, 
Baked pears, 
Stewed cherries, 
Baked apples, 
Blackberry mush, 
Rice dumplings, - 
Glazed currants, 

strawberries, 
Stewed ripe peaches, 
Cold custard, 
Apple cream, 

TEA CAKES. 

Short cake, 
Muffins, 
Hard biscuits, 
Yorkshire biscuits, 
Potato rolls, 
Brentford rolls, 
French " 
Parsnip cake, 
Maryland biscuits, - 
Waffles, 

without yeast, 
Buckwheat cakes, 
Rye batter cakes, 
Guernsey buns, 
Tottenham muffins, 
Crumpets, or flannel cake 
Scotch crumpets, 
Indian fritters, 
Indian slappers, 

pone, 
Johnny or journey cake 
Indian light cake, 

muffins, No. 1, 
No. 2, 

meal breakfast cakes 
Milk biscuits, 
Sally Lunn, No. 1, 
No. 2, 
Water toast, 
Milk « 
Mush cakes, 
Rice waffles, 
Buttermilk cakes, 
Indian Metland, 
Cream-of-tartar cakes, 



CAKES. 

Fruit or plum cake, No 
No 

New York plum cake, 

Pound-cake, No. 1, 
No. 2, 

Common pound-cake, 

Cocoa-nut pound-cake 

Indian " « 

Loaf cake, - 

Bristol loaf-cake, 

Indian " " 

Almond cake, 

Sponge " No. 1, 
« No. 2, 
" No. 3, 

Jumbles, 

Spanish, jumbles, 

Plain « 

Cocoa-nut " 

Ginger fruit cake, - 
cup " 
nuts, 

bread, No. 1, 
No. 2, 
Boston ginger-bread, 
Common " " 
Plain " « 

Soda biscuit, 
Kisses, or cream-cakes, 
Sugar cake, 
Federal " 
White cup-cake, 
German " 
Seed cake, 
Currant cake, 
Rock " 
Election " 
Devonshire cakes, 
Scotch cake, 
Crullers, 
Dutch loaf, 
Rice cup-cake, 
Cocoa-nut cakes, 
Spanish buns, 
Buns, 

Dough-nuts, 
Macaroons, 
Lady cake, 
Composition cake, 



20NT 


ENTS. 


IX 




Scotch loaf, 


213 




French cake, 


213 


183 


Travelers' biscuit, 


215 


184 


Light sugar biscuits, 


215 


185 


Plain cup-cake, - 


216 


186 


Apees, ... 


217 


187 


Shrewsbury cake, - 


217 


187 


Dover biscuits, 


218 


188 


Washington cake, No. 1, 


218 


189 


No. 2, 


219 


189 


Sugar biscuits, 


220 


190 






191 


PRESERVES. 




191 






192 


Calf 's-foot jelly, 


222 


193 


Fox-grape " 


222 


193 


Cranberry " No. 1, 


223 


194 


" No. 2, - 


224 


194 


Orange " 


224 


195 


Strawberry " * 


225 


195 


Currant " 


225 


196 


Quince " - 


226 


196 


marmalade, 


227 


197 


Peach " 


227 


198 


Preserved pears, 


227 


198 


quinces, 


228 


198 


pine-apple, - 


228 


199 


peaches, 


229 


199 


fresh figs, 


230 


200 


citron melon, - 


230 


200 


green-gages, 


231 


201 


plums, 


232 


202 


Strawberry jam, 


232 


202 


Cherry " 


232 


203 


Raspberry " 


233 


203 


Blackberry " - 


233 


204 


Green-gage " 


233 


204 


Plum « 


233 


205 


Pine- apple " 


233 


205 


Brandy grapes, 


233 


206 


peaches, 


234 


206 






207 


SICK. 




208 






208 


Sago milk, 


234 


209 


Orgeat, 


235 


209 


Stewed prunes, 


235 


210 


Cocoa, ... 


235 


211 


Egg and wine, 


236 


211 


Sago pudding, for invalids, 


236 


212 


Tapioca pudding, 


236 



X 


CONTENTS. 




Arrow-root pudding, for 




Toast, water, 


. 253 


invalids, - 


236 


Almond " - 


253 


Pudding for the conva- 








lescent. 


236 


MISCELLANEOUS. 


Indian gruel, 


237 






Egg and milk, 


237 


Lemon Syrup, No. 1, 


- 254 


Sugared orange, 


23S 


No. 2, - 


254 


lemons, No. 1, 


238 


Ginger " 


- 255 


No. 2, - 


239 


Brandy cherries 


255 


Mulled wine, 


239 


To preserve eggs during 


cider, 


239 


winter, 


- 255 


Vegetable soup, - 
Carrageen, or Irish moss, 


240 


Blackberry cordial, 


256 


240 


Raspberry brandy, 


- 256 


Arrow-root, 


241 


Currant shrub, 


256 


Macaroni, - 


241 


Raspberry shrub, 


257 


Lemonade, for an invalid, 


241 


Cherry bounce, 


- 257 


Oat-meal gruel, 

Baked pudding, for inva* 


242 


Mixture for salting butter 


, 257 




Egg-nog, 


- 257 


lids, - - - 


242 


Minced meat, 


258 


Chicken broth, 


242 


Sandwiches, 


259 


Pap of unbolted flour, - 


243 


Wine sangaree, - 


259 


grated " 


243 


Porter " 


259 


Sweet-breads, for invalids, 


243 


Poached eggs, 


260 


Panada, No. 1, 


244 


Plain omelette, 


260 


No. 2, - - 


244 


Ham " 


260 


Ground rice, No. 1, 


245 


Bread " 


- 261 


No. 2, - 


245 


Tomato " - 


261 


Mustard whey, 


245 


Browned flour, 


■ 262 


Wine " - - 


246 


Dried cherries for pies, 


262 


Vinegar " - 


246 


apples " 


■ 263 


Rennet « 


246 


peaches " 


263 


Tamarind " 


247 


pumpkin " 


■ 263 


Potato jelly, 


247 


To prepare salaeratus, 


264 


Port wine jelly, 


247 


Lemonade, 


264 


Tapioca " 


248 


Punch, 


264 


Hartshorn " 


248 


Macaroni, 


265 


Rice " 


248 


Indian mush, 


265 


Jelly of gelatine, 


249 


Fried " - - 


266 


Slippery-elm tea, 


249 


Welsh rabbit, 


266 


Flax-seed " 


250 


Mint julep, 


266 


Veal « 


250 


Milk punch, 


267 


Beef " 


250 


Cottage cheese, 


267 


Essence of beef, 


251 


To prepare rennet, 


267 


Mutton tea, 


251 


cure hams, 


268 


Chicken " 


251 


prepare apples for pie. 


5, 268 


Gum-arabic water, 


251 


cure dried beef, 


269 


Tamarind " 


252 


beef and hams, 


269 


Grape " 
Mulled " 


252 


shad, 


270 


252 


roast coffee, 


270 


Apple " 


252 


Coffee, 


271 


Barley " 


253 


Chocolate, 


271 



CONTENTS, 



XI 



Tea, • 

To make yeast, 
Potato yeast, 
Bread, 

Potato bread, 
Mush bread, 
Rye " 
Dyspeptic bread, 
Fried " 

Common mustard, 
Icing for cakes, - 
To dry herbs, 
Raspberry vinegar, 
Celery " " 
Pepper " 

Molasses candy, 
Gooseberry pie, 



272 

272 
273 
273 
274 
275 
.575 
275 
275 
276 
276 
276 
277 
277 
277 
278 
278 



Ripe currant pie, • 


- 279 


Green " 


279 


Apple butter, 


- 279 


Jelly cake, No. 1, 


280 


No. 2, - 


- 281 


Honey " No. 1, 


282 


No. 2, - 


. 282 


Citron " 


283 


Vanilla kisses, 


- 284 


cake, 


284 


Ginger pound-cake, 


- 285 


Currant biscuits, 


286 


Plain crullers, 


- 286 


To make butter, 


287 


Queen cake, 


288 


Index, 


291 



TABLE 



OF 



WEIGHTS AND MEASURES. 



For the convenience of those who have no scales and weights, 
the following table has been arranged. The measures correspond 
as nearly as possible with the weight of the different articles speci- 
fied. These measures will answer for all the plainer cakes, & 
but greater accuracy is necessary for the richer kinds. 

Avoirdupois is the weight employed in this table. 



Sixteen ounces 
Eight ounces 
Four ounces 



are 
are 
are 



one pound. 

half a pound. 

a quarter of a pound. 



White sugar, (pulverized) four gills and a half, 
Light brown sugar, three half pints, 

" " nine heaping table spoonsful 

Wheat flour, one quart and one table spoonful, 

" fifteen heaping table spoonsful, 
Ten eggs, 

Fine Indian meal, one quart, 
Coarse " one quart, 



equal one pound. 

equal one pound, 

equal one pound. 

eqnal one pound. 

equal one pound. 

equal one pound, 
equals one pound five ounces, 
equals one pound nine ounces. 



Butter, one common sized tea-cup holds a quarter of a pound. 
Spices, (ground) two large table spoonsful, equal one ounce. 

Nutmegs, (whole) seven common sized, equal one ounce. 



LIQUID MEASURE, 



Two gills ... 

Four gills - 

Two pints • 

Four quarts ... 

Six common table spoonsful 

One wine glassful 

One common sized tumblerful 



are 
are 
are 
are 



halt a pint 
one pint, 
one quart, 
one gallon. 

equal one gill, 
equals half a gill, 
equals half a pint. 
(13) 



THE 

NATIONAL COOK BOOK. 



SOUPS. 

All soups are better to be made with fresh un- 
cooked meat, as that which has been cooked once 
has lost much of its flavor and nearly all its juices. 
It is therefore better economy to hash or spice your 
cold meat, and buy fresh for soup. 

Soup should not boil very hard, as that has a 
tendency to toughen the meat. 

Fat meat is not so proper nor healthy for soup 
as the leaner parts of the finest meat. The fat 
does not impart much flavor, and is not palatable. 

Soup may be kept till the next day ; before it is 
heated over again, skim off the cake of fat which 
congeals on the top. It is often preferred one day 
old to the day it is cooked. 

BEEP SOUP. 
1. Crack the bone of a shin of beef, and put it 
on to boil in one quart of water to every pound of 
meat, and a large tea spoonful of salt to each quart 
of water. Let it boil two hours, and skim it well. 
Then add four turnips pared and cut in quarters, 



16 THE NATIONAL COOK BOOK. 

four onions pared and sliced, two carrots scraped 
and cut in slices, one roo»t of celery cut in small 
pieces, and one bunch of sweet herbs ; which should 
be washed and tied with a thread, as they are to be 
taken out when the soup is served. When the 
vegetables are tender, take out the meat, strain off 
the soup and return it to the pot again, thicken it 
with a little flour mixed with water ; then add some 
parsley finely chopped, with more salt and pepper 
to the taste, and some dumplings, made of a tea 
spoonful of butter to two of flour, moistened with a 
little water or milk. Drop these dumplings into 
the boiling soup ; let them boil five minutes and 
serve them with the soup in the tureen. Noodles 
may be substituted for the dumplings. For direc- 
tions for making them see No 11. 

VEAL SOUP. 
2. Take a knuckle of veal, put it in a pot with 
four quarts of water, and add a tea spoonful of salt 
to each quart. Pare and slice three onions, four 
turnips, two carrots, a bunch of sweet herbs, and a 
small portion of celery. Let the veal boil one hour, 
then add the above vegetables. When they are 
tender, strain the soup. Put it in the pot it was 
boiled in, thicken the soup with some flour mixed 
smoothly with a little water, and add a little pars- 
ley finely chopped. Make some dumplings of a 
tea spoonful of butter to two of flour, and milk or 



THE NATIONAL COOK BOOK. 17 

water enough to make a very soft dough. Drop 
them into the boiling soup. They should be about 
as large as a hickory-nut, when they are put in. 
If noodles are preferred, they may be put in and 
boiled ten minutes. For directions for making them 
see No. 11. Dish the meat with the vegetables 
around it. Drawn butter may be served with it, 
or any other meat sauce. 

PEPPER-POT. 

3. Cut in small pieces four pou As of tripe, 
put it on to boil in as much water as will cover it, 
allowing a tea spoonful of salt to every quart of 
water. Let it boil three hours, then have ready 
four calves feet, which have been dressed with the 
skin on. Put them into the pot with the tripe 
and add as much water as will cover them; also 
four onions sliced, and a small bunch of sweet herbs 
chopped finely. Half an hour before the pepper-pot 
is done add four potatoes cut in pieces ; when these 
are tender add two ounces of butter rolled in flour, 
and season the soup highly with cayenne pepper. 
Make some dumplings of flour and butter and a 
little water — drop them into the soup; when the 
vegetables are sufficiently soft, serve it. 

The calves feet may be served with or without 
drawn butter. 

Any kind of spice may be added. If allspice or 
cloves are used, the grains should be put in whole, 
2 



18 THE NATIONAL COOK BOOK. 

CHICKEN SOUP. 

4. Wash a fine large chicken, put it in a pot and 
cover it with water with a little salt. Pick and 
wash two table spoonsful of rice, a bunch of sweet 
herbs, washed, and tied with a thread, two onions, 
and a little celery cut fine. Add these to the chick- 
en as s.ion as it begins to boil. When the chicken 
is tendei add a small bunch of parsley finely minced ; 
let it boil a few minutes and then serve it. Season 
withpepp r and salt to the taste. Serve the chick- 
en with di iwn butter. Some like allspice in this 
soup. If ) )\i should like it add a tea spoonful of 
the whole grams. 

Noodles or dumplings may be substituted in place 
of the rice To make noodles see No. 11. The 
dumplings are made with a tea spoonful of butter, 
two of flour, and water enough to form a soft dough. 
Take a tea spoonful of the dough and drop into the 
boiling soup. Let them boil a few minutes. 

Pearl barley may be used instead of rice. 

LAMB SOUP. 

5. Take a neck and breast of lamb, wash it, and 
to each pound of meat add a quart of water, and a 
tea spoonful of salt. Pare and slice two onions, two 
carrots, four turnips, two or three potatoes and a 
bunch of sweet herbs. Add all these to the meat 
after it has boiled one hour. If in the proper season 
add three or four tomatoes or half a dozen ochras. 



THE NATIONAL COOK BOOK. 19 

When the vegetables are done, take out the meat, 
and add some flour mixed to a smooth paste with a 
little water. Noodles or dumplings may be added, 
as for beef soup. Some thicken lamb soup with a 
little rice put in the pot with the lamb. 

OYSTER SOUP. 

6. Take one hundred oysters out of the liquor. 
To half of the liquor add an equal quantity of water. 
Boil it with one tea spoonful of crushed allspice, a 
little mace, some cayenne pepper and salt. Let it 
boil twenty minutes, then strain it, put it back in the 
stew pan and add the oysters. As soon as it be- 
gins to boil, add a tea cupful of cream, and a little 
grated cracker rubbed in one ounce of butter. As 
soon as the oysters are plump, serve them. 

CLAM SOUP. 

7. Wash the shells of the clams and put them 
in a pot without any water. Cover the pot close- 
ly to keep in the steam ; as soon as the clams 
are opened which will be in a few minutes, take 
them out of the shells and proceed as directed for 
oyster soup. 

GREEN CORN SOUP. 

8. Put on a knuckle of veal to boil in three 
quarts of water, and three tea spoonsful of salt. 
Cut the corn off of one dozen ears, and put it 



20 THE NATIONAL COOK BOOK. 

on to boil with the veal. When the veal is 
tender the soup is done. Then roll an ounce of 
butter in flour and add to it before it is served. If 
the fire has been very hot and the water has boiled 
away too much, a little more may be added. 

PEA SOUP. 

9. This is made in the same manner as the green 
corn soup, only the peas must not be put in till 
about half an hour before the meat is done. A 
quart of peas will be requisite to make a dish of 
soup. 

SUCCOTASH. 

10. One quart of green corn cut off the cob, 
one quart of lima beans, and two pounds of pickled 
pork. If the pork should be very salt, soak it an 
hour before it is put on to boil. Put the pork on 
to boil and let it be about half cooked before the 
vegetables are put in. Then put in the corn (which 
must be cut off the cob) and the beans ; let them 
boil till they are tender. Take all up, put the 
meat on a dish and the vegetables in a tureen. It 
should be a very thick soup when done. 

TO MAKE NOODLES FOR SOUP. 

11. Beat up an egg and to it add as much flour 
as will make a very stiff dough. Roll it out in a 
thin sheet, flour it, and roll it up closely, as you 



THE NATIONAL COOK BOOK. 21 

would do a sheet of paper. Then with a sharp knife 
cut it in shavings about like cabbage for slaw ; flour 
these cuttings to prevent them from adhering to 
each other, and add them to your soup whilst it is 
boiling. Let them boil ten minutes. 

FISH. 

Fish should always be perfectly fresh when 
cooked. To select fresh ones observe the eyes ; if 
they have a bright life-like appearance the fish is 
fresh ; if, on the contrary, the eyes are sunken and 
dark colored, and have lost their brilliancy, they 
are certainly stale. Some judge by the redness of 
the gills, but they are sometimes colored to deceive 
customers. 

Crabs should be of a dark green color, and when 
fresh from the water are always very lively, the 
same remarks hold good with regard to lobsters. 
If the tail of the lobster will return to its former 
position when pulled out, the lobster is fresh. 

Never buy a clam or oyster if the shells are 
parted. If the valves are tightly closed the oystei 
is fresh. 

BOILED ROCK. 

12. Scale a rock, take out the eyes and gills, 
draw it and wash it well. Flour a cloth, wrap the 
fish in it, and boil it in plenty of water strongly 
salted. A common sized fish requires about half 



22 THE NATIONAL COOK BOOK. 

a large tea cupful of salt. Place your fish kettle 
over a strong fire, and when the water boils put in 
the fish. Let it boil hard twenty minutes. Take 
it out of the cloth carefully, place it on your fish 
dish and send it to the table. Have egg sauce in a 
sauce boat. Mashed potatoes are an accompani- 
ment to boiled fish. Garnish the dish with green 
parsley. 

If any of the boiled fish should be left from din- 
ner it may be spiced as shad, and makes an excel- 
lent relish for breakfast or tea. 



FRIED ROCK. 

13. Clean and score your fish ; wash and wipe 
them dry ; season well with cayenne pepper and 
salt. Let them stand at least one hour before they 
are cooked, that the seasoning may have time to 
penetrate them. Have ready a pan of hot lard, 
dredge flour over your fish, put them in the pan 
and fry them slowly, that they may be done through. 
They should be of a handsome brown on both sides. 

All pan fish are fried in the same way. 

BOILED COD. 

14. Soak a dried cod for three hours in cold 
water ; scrape and wash it very clean ; then put it 
on to boil in as much cold water as will cover it. 
Let it boil half an hour. Drain it on your fish dish, 



THE NATIONAL COOK BOOK. 23 

and serve it with mashed potatoes, drawn butter, 
or egg sauce, and eggs boiled hard. 

The castor should contain cayenne pepper, mus- 
tard, sweet oil, pepper, vinegar, and catsup. 

COD PISH CAKES. 
15. Boil a piece of salt cod ; take out all the 
bones, and mash with it equal quantities of mashed 
potatoes. Season it with pepper and salt to your 
taste ; then add as much beaten egg as will form 
it into a paste. Make it out into thin cakes, flour 
them and fry them of a light brown. 

SPICED SHAD. 
16. One large shad. 
Two table spoonsful of salt. 
Three tea spoonsful of cayenne pepper. 
Two table spoonsful of whole allspice. 
As much vinegar as will cover it. 

Split the shad open, rub over it two table spoons- 
ful of salt, and let it stand several hours. Have 
ready a pot with boiling water in it sufficient to 
cover the shad, allowing a tea spoonful of salt to 
every quart of water. Boil it twenty minutes. 
Take it out of the water, drain it, bruise your all- 
spice just so as to crack the grains. Sprinkle over 
your shad the allspice and pepper, and cover it 
with cold vinegar. 



24 THE NATIONAL COOK BOOK. 

BOILED SHAD. 

17. Clean your shad, wash it and wipe it, flour 
it well, wrap it in a cloth, and put it into a large 
vessel of boiling water with a great deal of salt. 
It will require about twenty minutes to cook it. 
Serve it with egg sauce, or rich drawn butter. 

FRIED SHAD. 

18. Cut your shad in half, wash it and wipe it 
dry, score it and season with cayenne pepper and 
salt, dredge flour over it, and fry it in hot lard. 
When done, put the two halves together, that it 
may assume the appearance of a whole fish. 

BROILED SHAD. 

19. Split your shad down the back, wash it 
and season it well with salt. Have your gridiron 
heated, grease the bars, put on the shad and broil 
it slowly till quite done. It should be of a fine 
brown on both sides. If designed for the dinner 
table, after having basted it well with butter on 
both sides, fold it over, that it may assume its ori- 
ginal form, and serve it. 

BAKED SHAD. 

20. Open your shad by cutting it down the 
back, wash it well and wipe it dry, score it and 
season it with cayenne pepper and salt ; put it in a 
pan with two ounces of butter cut in small pieces, 



THE NATIONAL COOK BOOK. 25 

put a few pieces of butter in the bottom of the pan 
and the remainder on the shad, add two table 
spoonsful of water. Place it in a very moderate 
oven and let it stand three or four hours. 

SHAD ROASTED ON A BOARD, 

21. Take a piece of clean oak board about 
three inches thick, and two feet square, stand it 
before the fire till the board is very hot, indeed al- 
most charred. Have your shad split down the 
back, cleaned, washed, wiped dry, and seasoned 
with salt ; fasten it to the hot board with a few small 
nails ; the skin side should be next the board, place 
the board before the fire with the head part down ; 
as soon as the juices begin to run, turn it with the 
tail down ; it should be turned frequently in order 
to retain the juices. When done butter it and serve 
it hot. Send it to the table on the board. 

This is the receipt for baking shad at the Phila- 
delphia " fish house." 

POTTBD SHAD, No. 1. 

22. Cut a shad in six or eight pieces, wash and 
wipe it dry. Mix one dessert spoonful of ground 
allspice, half a table spoonful of black pepper, and 
half a table spoonful of salt — sprinkle a portion of 
this seasoning over each piece of shad. Put them 
into a stone jar with enough good cider vinegar to 
cover them ; cover the jar with a clean cloth, and 



26 THE NATIONAL COOK BOOK. 

over this tie closely several thicknesses of brown 
paper to keep in the steam ; set it in a moderate 
oven and let it remain twelve hours. 

This is very good, but the fish is dark colored. 
When potted according to No. 2, it retains its 
whiteness. 

POTTED SHAD, No. 2. 

23. Cut a shad in about half a dozen pieces, 
wash it and wipe it dry. Mix together two table 
spoonsful of whole allspice and one table spoonful 
of whole black pepper ; put one table spoonful and 
a half of salt over the shad the evening before it is 
to be potted, the next morning sprinkle over it a 
half a tea spoonful of cayenne pepper. Place the 
shad in a stone jar, and over each layer throw a 
portion of the grains of pepper and allspice, cover 
it with vinegar and set it in a moderate oven for 
twelve hours. 

HALIBUT. 

24. Cut it in slices about a quarter of an inch 
thick ; wash and dry them, season with cayenne pep- 
per and salt ; have ready a pan of hot lard and fry 
your fish in it till of a delicate brown on both sides. 

Some dip the cutlets in beaten egg and then in 
bread crumbs and fry it. When done in this man- 
ner it should be cut rather thinner than according 
to the first method. 



THE NATIONAL COOK BOOK. 27 

Or, heat your gridiron, grease the bars, season 
your fish with cayenne pepper and salt, and broil it 
till of a fine brown color. Lay it on a dish and 
butter it. 

CAT PISH. 

25. Cut each fish in two parts, down the back 
and stomach ; take out the upper part of the back 
bone next the head ; wash and wipe them dry, sea- 
son with cayenne pepper and salt, and- dredge flour 
over them ; fry them in hot lard of a nice light 
brown. 

Some dress them like oysters ; they are then dip- 
ped in beaten egg and bread crumbs and fried in 
hot lard. They are very nice dipped in beaten 
egg, without the crumbs, and fried. 

POTTED HERRING. 

26. Clean your herring, wash them well and 
wipe them dry ; then rub each one with salt and 
cayenne pepper ; place in your jar a layer of her- 
ring, then some grains of allspice, half a dozen 
cloves, and two or three blades of mace ; then put 
in another layer of herring, and so on till all are 
in ; cover the herring with cold vinegar, tie up the 
jar closely with several thicknesses of paper, and 
set it in the oven after the bread has been drawn 
out ; let it remain there all night. » As soon as they 
become cold they will be fit for use. 



28 THE NATIONAL COOK BOOK. 

SHELL FISH. 

PICKLED OYSTERS, 

27. Take one hundred oysters out of their 
liquor, and add to them as much water as there 
was liquor. Put them over the fire, with salt to 
the taste, skim them, and as soon as they boil take 
them off. Have ready in a pan one gill of vinegar, 
one table spoonful of allspice, one table spoonful of 
pepper grains", a little cayenne pepper and mace, 
half a gill of pepper vinegar and half a gill of com- 
mon vinegar. They should be pickled the day 
before they are to be eaten. After standing a few 
hours, if a scum should' have risen on them, take 
out the oysters and strain the liquor. About six 
hours before they are to be served, slice a lemon 
and add to them 

FRIED OYSTERS. 

28. Select the largest oysters for frying. Take 
them out of their liquor with a fork, and endeavor 
in doing so, to rinse off all the particles of shell 
which may adhere to them. Dry them between 
napkins ; have ready some grated cracker, seasoned 
with cayenne pepper and salt. Beat the yelks 
only of some eggs, and to each egg add half a table 
spoonful of thick cream. Dip the oysters, one 
at a time, first in the egg then in the cracker 
crumbs, and fry them in plenty of hot butter, or 



THE NATIONAL COOK BOOK. 29 

butter and lard mixed, till they are of a light 
brown on both sides. Serve them hot. 

STEWED OYSTERS, No. 1. 

29. Take one hundred large oysters, add to 
them a quarter of a pound of butter, with salt, black 
and red pepper to the taste. Stew as fast as pos- 
sible for three minutes. Serve them hot. 

STEWED OYSTERS, No. 2. 

30. Rinse one hundred oysters, and put them 
in a stew pan with the water which adheres to 
them ; season them with salt and cayenne pepper, 
and a very little mace. As soon as they begin to 
boil pour in half a pint of cream, and stir in half 
an ounce of butter rolled in a little grated cracker. 
Let them boil once and serve them hot. 

SCALLOPED OYSTERS. 

31. Drain your oysters, and season them with 
salt and cayenne pepper ; crumb some stale bread, 
and season it with salt and pepper. To each gill 
of the bread crumbs add one hard boiled egg, 
finely chopped ; butter a deep dish, strew in a layer 
of egg and crumbs, then a layer of the oysters, 
with some lumps of butter on them, then more 
crumbs, and so on till all are in. Put a cover of 
crumbs on the top. Bake this in a tolerably quick 
oven and serve it hot. 



30 THE NATIONAL COOK BOOK. 

OYSTER FRITTERS. 

32. Drain the oysters and wipe them dry ; sea- 
son them with salt, if they are not salt enough ; 
make a batter in the proportion of a pint of milk 
to three eggs, and flour to thicken it; beat the 
yelks till they are very thick, stir in the milk and 
as much flour as will make a batter, but not a very 
thick one ; add a pinch of salt, beat the whole very 
hard, whisk the whites to a stiff dry froth and stir 
them in gently at the last. Put a small spoonful 
of the batter in a pan of boiling lard, then lay an 
oyster on the top, and over this put a little more 
batter ; when they are brown on both sides, put 
them on a dish and send them to the table hot. 



OYSTER PIE. 

33. Take one hundred oysters out of their li- 
quor, one at a time, so as to free them from any 
portions of the shell which might adhere to them. 
Drain and place them between clean napkins in 
order to dry them perfectly ; pour off half the liquor 
into a stew-pan, salt it to your taste, stir m one 
gill of cream, one ounce and a half of butter rolled 
in grated cracker, and a little cayenne pepper ; boil 
two eggs hard, chop them up, and mix them with 
as many bread crumbs as will cover the top of your 
pie ; season the bread and egg with cayenne pep- 
per and salt, make a rich paste, line the sides of 



THE NATIONAL COOK BOOK* 31 

your pie dish, put in the oysters, pour the hot li- 
quor over them, strew the bread crumbs on the 
top, cover the whole with a lid of paste, cut an 
opening in the centre of the top crust, and ornament 
it with flowers or leaves made of the paste, bake it 
and serve it hot. As soon as the crust is done take 
the pie out of the oven. 

ROASTED OYSTERS. 

34. Wash the shells perfectly clean, put them 
in pans and set them in the oven, or place them in 
rows on the top of your kitchen range. Those 
who live in the country, and have large wood fires, 
may roast them nicely on their hot hearth stone. 
Take them up as soon as the shells begin to open, 
before the liquor is lost ; have ready a hot vegeta- 
ble dish, take out the oysters and serve imme- 
diately. Or, the upper shell may be taken off, and 
the oysters placed on broad dishes in the other 
shell. The dishes must be well heated as the oys- 
ters should be eaten hot. 

Each person dresses his oysters on his plate. 

OYSTER OMELETTE. 

35. Eight oysters chopped fine, 

Six eggs, 

A wine glassful of flour, 

A little milk, 

Pepper and salt to the taste. 






32 THE NATIONAL COOK BOOK. 

Beat the eggs very light, add the oysters and the 
flour, which must be mixed to a paste with a little 
milk ; pepper and salt to the taste. Fry it in hot 
butter, but do not turn it ; as soon as it is done 
slip it on a dish and serve it hot. 

The above is the usual mode of preparing oyster 
omelette ; but the better way is to put your oysters 
in a stew pan, set them over the fire, and the mo- 
ment they begin to boil take them out, drain them 
and dry them in a napkin. They are not so wa- 
tery when prepared in this manner, and conse- 
quently will not dilute the beaten egg as much as 
the former mode. When they are cold mince them 
and proceed as above. 

STEWED CLAMS. 

36. Wash the clams, put them in a pot and 
cover them closely ; set them near the fire, and as 
soon as they begin to open take them out of the 
shell ; drain them, and to a pint of clams add half a 
pint of water, one ounce of butter rolled in flour, 
cayenne pepper and salt to the taste ; let them stew 
ten minutes. Just before they are to be dished 
add one gill of cream. 

CLAM FRITTERS, 

37. Wash your clam shells, put them in a pot 
with the water only which adheres to them, cover 
the pot closely, and as soon as they open take them 






THE NATIONAL COOK BOOK. 33 

out of the shell. Take out the hard part and cut 
the remainder in half, and season them with pepper 
and salt ; beat the yelks of four eggs very light, add 
to them a pint of milk, a little salt, and flour 
enough to form a batter ; whisk the whites very 
dry and add them at the last. Have ready a pan 
of hot lard, put in a spoonful of the batter, lay on 
the top two or three pieces of the clams, then cover 
them with a little more of the batter. Fry them 
on both sides and serve them hot. 

The small sand clams are the best kind. 

PRIED CLAMS. 

38. Wash your clams before they are opened ; 
place them in a vessel without any water. Cover 
the vessel closely and as soon as they open their 
mouths take them out of the shell. Dry them in 
a napkin, season them with cayenne pepper and 
salt if necessary, and fry them in butter. Or, they 
may be fried in egg and bread crumbs as oysters. 

TERRAPINS. 

39. Put the terrapins on in boiling water and 
let them boil ten minutes, take them out and with 
a coarse cloth rub all the skin off the head, neck, 
and claws, also the thin shell that may come loose. 
Then boil them in clean water, with a little salt in 
it, until the claws are perfectly soft. The time of. 
boiling depends very much on the age of the terra- 

3 



34 THE NATIONAL COOK BOOK. 

pin ; some take three hours. When they are soft, 
open them carefully, take out the sand bag, the 
spongy part, and the gall, which y«u must not 
break. Cut all the remainder of the terrapin in 
small pieces, put them in a stew pan, and to each 
large terrapin take a quarter of a pound of butter, 
one wine glass of Sherry or Madeira wine, salt, 
black and red pepper, and mustard, to suit the taste, 
also to each terrapin, the yelks of two hard boiled 
eggs, mashed to a paste, with a little butter. Mix 
the whole together, and stew fifteen minutes. Send 
them to the table hot. 

BOILED CRABS. 

40. Have a large pot of water strongly salted, 
let it boil hard, put in your crabs and boil them for 
twenty minutes. If the water should cease boiling 
the crabs will be watery. Take them out, break 
off the claws, wipe the shells very clean, also the 
large claws. 

When cold, place them on a dish with the large 
claws around it. The claws should be cracked be- 
fore they are sent to the table. The small ones are 
not generally eaten. 

SOFT CHABS. 

41. Prepare your crabs by removing the spongy 
part, and sand bag. Wipe them very clean and 
fry them in some hot lard and butter mixed. When 



THE NATIONAL COOK BOOK. 35 

they are a fine yellow brown on both sides, place 
them on a dish and send them to the table hot. 

BOILED LOBSTER. 

42. Lobsters, as well as crabs, should be boiled 
in strong salt and water. Have your pot of water 
boiling hard, put in your lobsters and boil them for 
half an hour, or if they are very large, a little lon- 
ger. Take them out of the pot and when they 
have drained, open them, extract the meat care- 
fully, and send it to the table cold. 

Lobster is usually dressed at the table with mus- 
tard, hard boiled eggs, cayenne pepper, salt, vine- 
gar and oil. 

LOBSTER SALAD. 

43. One large lobster. 

Three table spoonsful of French mustard, or, 

Two dessert spoonsful of common mixed mus- 
tard. 

One gill and a half of vinegar. 

One gill and a half of sweet oil. 

The yelks of five hard boiled eggs. 

Salt to the taste. 

A small tea spoonful of cayenne pepper. 

The inside leaves of two heads of cabbage 
lettuce. 

Cut the meat and lettuce in small pieces. Boil 
the eggs hard, mash the yelks with a wooden or 



36 THE NATIONAL COOK BOOK. 

silver spoon, and oil enough to make them to a 
smooth paste, then add the vinegar, mustard, pep- 
per, and salt to the taste. Mix this dressing tho- 
roughly with the lobster and lettuce, and serve it 
before the salad becomes wilted. 

OYSTER OMELETTE. 

44. Beat four eggs very light. Cut the hard 
part out of eight or a dozen oysters, according to 
their size, wipe them dry, and cut them up in small 
pieces, stir them into the beaten egg and fry them 
in hot butter. When the under side is brown, 
sprinkle a little salt and pepper over the top, and 
fold one half over the other. 

Never turn an omelette, as it makes it heavy. 



MEATS. 



The finest grained beef is the best, the flesh is 
of a fine red, and the fat a light cream color, but 
not yellow; the fat, too, is solid and firm. The 
lean of mutton should be of a red color, and the 
fat white. The lean of veal should be of a light 
color and the fat white. The skin of pork should 
be of a light color, and if young it is tender. The 
fat should appear firm. A tender goose is known 
by taking hold of the wing and raising it ; if the 
skin tears easily, the goose is tender, or if you can 
readily insert the head of a pin into the flesh, it is 



THE NATIONAL COOK BOOK. 37 

young. The same remarks will hold good with 
regard to ducks. Young chickens may be known 
by pressing the lower end of the breast bone ; if it 
yields readily to the pressure they are not old, for 
in all animals the bones are cartilaginous when 
young. The breast should be broad and plump in 
all kinds of poultry, the feet pliable, and the toes 
easily broken when bent back. 

ROAST BEEF. 

45. The nicest piece for roasting is the rib. 

Two ribs of fine beef is a piece large enough for 
a family of eight or ten. The lean of beef should 
always appear of a bright red before it is cooked, 
and the fat of a very light cream color. 

Season the beef with salt, and place it in a roaster 
before a clear bright fire. Do not set it too close 
at first. As to the time of roasting, that must be 
left to the judgment of the cook and the taste of 
those who are to eat it. If it is preferred quite 
rare an hour and a half or two hours will cook two 
large ribs sufficiently, but if it is to be better done, 
it must be cooked a proportionably longer time. 
Whilst the beef is roasting, baste it frequently with 
its own gravy. When nearly done, dredge flour 
lightly over it so as to brown it. When the meat 
is taken out, skim off the fat on the top of the 
gravy, and pour the remainder in a pan, add a little 
flour, with salt to the taste, and some water, give 



38 THE NATIONAL COOK BOOK. 

it one boil, and serve it in a small tureen or gravy 
boat. 

In cold weather the plates should be warmed 
just before the dinner is served. Or, a small chafing 
dish placed under each plate. 

BEEF A-LA-MODE. 

46. A round of beef is the best for this purpose. 
With a sharp knife cut incisions in the meat about 
an inch apart, and within one inch of the opposite 
side, season it with pepper and salt according to 
the size of the piece of meat. 

Make a dressing of butter, onion, and bread 
crumbs, in the proportion of a pint of crumbs, one 
small onion finely chopped, and an ounce of butter, 
with pepper and salt to the taste, fill the incisions 
with the dressing, put the meat in a pot, with about 
a pint of water, and cover it tightly. Let it sim- 
mer six or eight hours. 

Some stick in a few cloves, and those who are 
fond of spice add allspice. When the meat is done, 
dish it up and thicken the gravy with a little flour. 
Let it boil once, and serve it. This is excellent 
when cold. 

BEEP STEAKS. 

47. Scrape some fine sirloin steaks, wipe them 
with a clean cloth, heat the bars of your gridiron, 
grease them, and put your steaks over clear coals 



THE NATIONAL COOK BOOK. 39 

Turn them frequently by placing a dish over them, 
and then quickly turn them, holding the dish in one 
hand and the gridiron in the other. In this man- 
ner you will preserve the gravy. When done, sea- 
son them with pepper and salt ; baste them well 
with butter, and add two table spoonsful of water, 
with a little salt. Send them to the table hot. 

PRIED BEEP STEAK, 

48. Season your steaks with salt and pepper, 
and fry them in hot krd. When done, dish them, 
add a little flour to the fat they were fried in, pour 
in a little water, and season with pepper and salt to 
the taste ; give the gravy one boil and pour it over. 

SMOTHERED STEAK. 

49. Take one dozen large onions, boil them in 
very little water until they are tender. 

Pound and wash a beef steak, season it with 
pepper and salt, put it in a pan with some hot beef 
dripping, and fry it till it is done. Take it out, 
put it on a dish, where it will keep hot. Then, 
when the onions are soft, drain and mash them in 
the pan with the steak gravy, and add pepper and 
salt to the taste. Put it on the fire and as soon as 
it is hot, pour it over the steak and serve it. 

BAKED BEEF, AND YORKSHIRE PUDDING. 

50. Rub salt on a nice piece of beef, put it on 
bars, which should fit your dripping pan, set it in 



40 THE NATIONAL COOK BOOK. 

the oven, with a gill of water in the pan, and when 
it is half done, make the pudding in the following 
manner : 

Beat four eggs very light ; the yelks in a pan, 
the whites in a broad dish. When the yelks are 
thick stir in a pint of milk, and as much flour as 
will make a batter, but not a thick one. Then stir 
in the whites which must be whisked very dry ; do 
not beat the batter after the white is in ; lastly stir 
in a tea spoonful of dissolved carbonate of ammo- 
nia. Take out the meat, skim all the fat off the 
gravy, pour in the batter and replace the meat ; 
put all into the oven again, and cook it till the 
pudding is done. You should make batter enough 
to cover your dripping pan about half an inch deep. 
When the meat is dished, cut the pudding in squares, 
and place it round the dish, the brown side up. 

FRENCH STEW, No. 2. 

51. Cut up two pounds of beef, and add to it 
a pint of sliced tomatoes. The tomatoes must be 
peeled. Put the meat in a stew-pan and season it 
well with pepper and salt, then add your tomatoes 
and an ounce of butter rolled in flour. Cover it 
closely, and let it simmer till the beef is tender. It 
does not require any water as the tomatoes are suf- 
ficiently juicy. 

If the gravy should not be thick enough, add a 
little flour mixed with cold water. 



THE NATIONAL COOK BOOK. 41 

FRENCH STEW, No. 2. 

52. Cut up one pound of beef in small pieces 
about an inch square, pare and slice six onions ; 
put a layer of the meat and a layer of onions in a 
stew-pan, with salt and pepper and a little flour 
alternately till all is in, and add half a tea cupful 
of water ; cover it closely and set it on a slow fire 
to stew ; when about half done, if the gravy seems 
too thin, add one ounce of butter rolled in flour ; 
but if it should be thick enough, add the butter 
without the flour. 

When tomatoes are in season two tomatoes may 
be cut in small pieces and stewed with the meat 
Cold beef may be cooked in the same manner. 

BEEP STEWED WITH ONIONS. 

53. Cut some tender beef in small pieces, and sea- 
son it with pepper and salt, slice some onions and add 
to it, with w T ater enough in the stew-pan to make 
a gravy ; let it stew slowly till the beef is thorough- 
ly done, then add some pieces of butter rolled in 
flour to make a rich gravy. 

Cold beef may be done in the same way, only the 
onions must be stewed first and the meat added. 
If the water should stew away too much put in a 
little more. 

STEWED BEEP'S KIDNEY. 

54. Clear the kidney of all the fat, cut it in two, 



42 THE NATIONAL COOK BOOK. 

and with a sharp knife cut out the fibre which runs 
through the middle of it. Lay it in a sauce-pan 
with a very little water and a little salt, cover it 
close and let it stew till it is perfectly tender, then 
take it up and cut it in small pieces, season it with 
pepper, and more salt if requisite, and return it to 
the stew-pan ; let it stew till there are about two 
spoonsful of gravy remaining in the stew-pan, then 
add a piece of butter and a little flour. Let it boil 
once and serve it. 



PRIED BEEF'S KIDNEY. 

55. Clean all the fat off the kidney, cut it open 
and take out the fibre which runs through it ; put 
it in a stew-pan with a very little water and some 
salt, and cook it till it is tender ; then season it 
with pepper and more salt if required, flour it and 
fry it in hot lard, add a little flour and water to 
make the gravy. 

Or, you may broil instead of frying it, after it m.s 
been parboiled. 

CORNED BEEF. 
56. One hundred pounds of beef, 
Six pounds of coarse salt, 
Two ounces and a half of saltpetre, 
One pound and a half of sugar, 
Four gallons of water. 



THE NATIONAL COOK BOOK. 48 

Mix the above ingredients together and pour 
over the meat. Cover the tub closely. 



JEWISH METHOD OP PREPARING BEEP FOR 
SALTING. 

57. Take out all the veins. Sprinkle with 
salt and let it lay for half an hour ; wash off all 
the salt and soak it half an hour in cold water, 
drain it and then put it in the pickle as directed 
above. 

BOILED CORNED BEEP, 

58. Put on the meat in cold water ; allow one 
quart of water to every pound of meat. The 
slower it boils the better it will be. For every 
pound of meat let it boil fifteen minutes ; thus, a 
piece of beef weighing twelve pounds should boil 
three hours. If the beef is to be eaten cold — as 
soon as it is taken out of the pot immerse it in cold 
water for a short time, in order to retain the 
juices. 

Tongues are boiled in the same manner. 

BOILED TONGUE. 

59. See boiled corned beef, Article 58. 

TRIPE. 

60. Scrape and wash it very clean — put it in a 



44 THE NATIONAL COOK BOOK. 

pot with a tea spoonful of salt to every quart of 
water, and let it boil till the top of each piece be- 
gins to look clear — it requires a great deal of boil- 
ing and must be exceedingly soft. 

When cold cut it in pieces, season and fry it in 
egg and bread crumbs like oysters. Or, it may be 
fried without the egg and crumbs, and the gravy 
thickened with a little flour, and flavored with 
catsup or vinegar. Serve it hot. 

ROAST VEAL, 

61. Season a breast of veal with pepper and 
salt ; skewer the sweet- bread firmly in its place, 
flour the meat and roast it slowly before a moderate 
fire for about four hours — it should be of a fine 
brown but not dry ; baste it with butter. When 
done put the gravy in a stew-pan, add a piece of 
butter rolled in browned flour, and if there should 
not be quite enough gravy add a little more water, 
with pepper and salt to the taste. The gravy 
should be brown. 

PLAIN VEAL PIE. 

62. Take the best end of a neck of veal, cut it 
in pieces, season it with pepper and salt, and stew 
it in just enough water to cover it. When it is 
nearly done make a rich gravy with some butter 
rolled in flour, added to the water it was stewed in. 



THE NATIONAL GOOK BOOK. 45 

Line the sides of a deep pie dish with paste, 
put in the meat and pour in the gravy, roll out a 
sheet of paste and cover the top ; cut an opening in 
the centre of the top, about three inches long, and 
another to cross it at right angles ; turn back the 
four corners and ornament with bars of paste 
twisted and laid over. Set it in the oven, and when 
the crust is done send it to the table in the dish it 
was baked in. 



VEAL POT PIE. 

63. Cut up some veal, the best part of the neck 
is preferable to any other, wash and season it with 
pepper and salt ; line the sides of your pot with 
paste, put in the veal with some pieces of paste 
rolled out and cut in squares, cut up some pieces 
of butter rolled in flour and add to it, pour in as 
much water as will cover it, and lay a sheet of 
paste on the top, leaving an opening in the centre ; 
put the lid on the pot and put it over a moderate 
fire, let it cook slowly till the meat is done ; place 
the soft crust on a dish, then put the meat over it, 
and on the top lay the hard crust, with the brown 
side up. Serve the gravy in a boat. 

To have the crust of a pot pie brown, set the pot 
on a few coals before the fire, and turn it fre- 
quently. 






46 THE NATIONAL COOK BOOK. 

FILLET OF VEAL A-LA-MODE. 

64. Cut deep incisions in the meat about an 
inch apart, and season it with pepper and salt. 
Make your dressing with a four cent baker's loaf, 
two small onions finely chopped, and an ounce of 
butter, with pepper and salt to the taste ; fill the 
incisions with this dressing, put the veal in a pot 
with three gills of water and cover it tightly. Let 
it cook slowly two hours at least. Some prefer a 
little sweet marjoram or thyme, finely powdered, 
added to the dressing. Take out the veal when it 
is done, and thicken the gravy with a little Hour. 



BAKED FILLET OF VEAL. 

65. Make incisions all around the bone as 
closely as possible, so as not to touch each other. 
Make a dressing of bread crumbs, an onion finely 
chopped, a little sweet marjoram, pepper and salt 
to the taste, with enough butter to cause the bread 
crumbs to adhere together ; fill these incisions with 
the dressing, season the meat with pepper and salt, 
and skewer the strip of fat around it. Pour in 
enough water to cover the bottom of the pan, put 
in the rack and place the meat on it ; as the gravy 
stews away add a little more water, put it in a cool 
oven and let it cook three or four hours. When 
done, make the gravy with some flour rolled in 
butter, and add pepper and salt to the taste. 



THE NATIONAL COOK BOOK. 47 

FRENCH STEW OP VEAL. 

66. Boil a knuckle of veal in just enough water 
to cover it, with a little salt. When the veal is 
tender pour off the water it was boiled in and save 
it. Cut the veal in small pieces and put it in a 
pan with the water it was boiled in. Add to this 
two hard boiled eggs, chopped very fine, a table 
spoonful of allspice in grains, (which should be 
crushed but not broken fine) a quarter of a pound 
of butter, a little mace and pepper, and salt to the 
taste. Stir two table spoonsful of flour smoothly 
in a little water, and pour into it. Set it over the 
fire, let it boil for two or three minutes, pour in 
two glasses of wine, and serve it hot. 

STEWED VEAL. 

67. Cut a slice of the cutlet in small pieces, 
season it with pepper, salt, and, if you prefer it, 
a little grated lemon peel and nutmeg. Pour in as 
much water as will nearly cover it, let it cook slow- 
ly till about half done, then make a rich gravy with 
some pieces of butter rolled in flour, and add to 
the water it was stewed in. 

VEAL CUTLETS. 

68. Cut the veal in thin slices, pound and wash 
it, then dry it in a clean cloth. Beat some egg, 
and have ready some bread crumbs, or grated 
cracker. Season the meat with salt, pepper, and a 



48 THE NATIONAL COOK BOOK. 

little mace, dip each slice in the egg, then m the 
crumbs, and fry them in hot lard. They should be 
brown on both sides. 



PRIED VEAL WITH TOMATOES. 

69. Cut some veal in thin slices, season it and 
fry it of a nice brown. Have ready some tomatoes 
which have been stewed very dry; pass them through 
a seive to take out the seeds. Then put them into 
the pan in which the meat has been fried and add 
butter enough to make a rich gravy. Pour them 
hot over the veal and serve it. 

Beef is excellent cooked in the same way. 

PLAIN FRIED VEAL. 

70. Cut the meat in thin slices, pound and wash 
them. Season with pepper and salt, and fry them 
in hot lard, of a nice brown, on both sides. When 
the meat is done stir a little flour into the fat and 
pour in some water ; set the pan over the fire, let 
it boil once, then pour it over the veal, and send it 
to the table. 

SPICED VEAL. 

71. Take some of the thick part of a cold loin 
of veal, cut it in small pieces, and pour over as 
much hot spiced vinegar as will cover it. 

To half a pint of vinegar put a tea spoonful of 



THE NATIONAL COOK BOOK. 49 

allspice, a very little mace, salt and cayenne pepper 
to the taste. 

PRIED SWEET-BREADS. 

72. Parboil them in salt and water ; when done, 
take them up and dry them in a cloth. With a 
sharp knife, cut them in half, season them with 
pepper and salt, and flour them, fry them in hot 
lard, of a light brown. Or they may be fried as 
oysters, with egg and bread crumbs, or grated 
crackers. 

STEWED SWEET-BREADS. 

73. Put them on in very little water with some 
salt, when they have cooked slowly for half an 
hour, take them out. Cut them in small pieces, 
and return them to the liquor they were boiled in. 
Make a rich gravy of butter rolled in flour, and 
pepper and salt to the taste. Mace and nutmeg 
maybe added if preferred. 

BOILED SWEET-BREADS. 

74. Wash and dry them, and rub them with 
dry flour and a little salt, then put them in a stew- 
pan, with water sufficient to keep them from burn- 
ing. When they are tender, put them in a dish 
and pour over a rich drawn butter. 

SPICED CALVES' FEET. 

75. Boil them as directed for fried caives* feet 

4 



50 THE NATIONAL COOK BOOK. 

in the following receipt, and save the liquor they 
were boiled in. When cold, cut them in pieces, and 
put them in a jar ; take equal portions of the liquor 
they were boiled in, and good sharp vinegar ; to 
every pint of this mixture add a tea spoonful of 
allspice crushed, two or three blades of mace, and 
salt and cayenne pepper to the taste. Heat the 
vinegar, liquor, and spices together, and pour it 
hot over the feet. 

This makes a good dish for tea or breakfast. 

PRIED CALVES' FEET. 

76. Boil them in very little water, with some 
salt. There should be no more water than barely 
sufficient to cook them. When they are tender, 
cut them in half, and place them on a dish to get 
cold. Save the liquor they were boiled in. When 
they are to be fried season them with pepper and 
salt, dredge flour over them and fry them in hot 
lard or butter. 

They should be of a handsome brown on both 
sides when done. Put some of the liquor they were 
boiled in, in the pan, and make a rich gravy with 
some pieces of butter rolled in flour. Pour this 
over the fried feet, and send them to the table. 

PRIED CALVES' LIVER. 

77. Cut the liver in thin slices and lay them in 
salt and water for several hours, to draw out all 



THE NATIONAL COOK BOOK. 51 

the blood. Then season them with pepper and salt, 
and fry them in hot lard. When they are done, 
thicken the gravy with a little flour, and add a 
little water. Let it boil once, pour it over the liver, 
and serve it. 

It should be fried slowly, or it will be brown on 
the outside before it is done through. Some prefer 
the liver fried without any gravy made for it. In 
that case, lay the slices on the dish and serve. 

It may be broiled and buttered. 

CHITTERLINGS, OR CALVES' TRIPE. 

78. Wash them and put them on to boil to 
water enough to cover them, with a little salt, 
When they are quite tender, drain them, put them 
on a dish, and pour over them a rich drawn butter- 

ROAST LEG- OP LAMB. 

79. Cut deep incisions round the bone and in 
the flesh ; make a dressing of bread crumbs, salt, 
pepper, sweet marjoram, or summer savory, and as 
much butter as will make the crumbs adhere to- 
gether. Fill all the incisions with the dressing, 
season the meat with salt and pepper, put it on the 
spit and roast it before a clear fire ; when nearly 
done dredge flour over and baste it with the gravy. 

Skim the fat off the gravy, and add a little flour, 
mixed with water ; let it boil once, and serve it in 
a gravy boat. 



52 THE NATIONAL COOK BOOK. 

BOILED LEG- OF LAMB. 

80. Trim off all the loose fat, cut off the shank, 
wash and wipe it dry ; dredge it with flour and tie 
it in a clean cloth ; put it in boiling water enough 
to cover it. The water should be salted in the 
proportion of two tea spoonsful of salt to a quart of 
water. Let it boil from two to three hours accord- 
ing to its size. Serve it with drawn butter or rich 
parsley sauce, which ever may be preferred, and 
vegetables of any kind which may be in season. 

LAMB STEWED WITH ONIONS. 

81. This is a French dish. Peel some onions, 
cut them in slices, and put them in your stew-pan ; 
cut off the ends of the chops, pound them, and lay 
them in with the onions and some pepper and salt. 
Put in as much water as will cook them ; let them 
stew slowly till they are tender, then add a piece 
of butter rolled in flour to thicken the gravy. 

MUTTON DRESSED LIKE VENISON. 

82. Hang a leg of mutton and let it freeze. 
Then cut from it slices about a quarter of an inch 
thick, cook them at the table in a chafing dish with 
butter and currant jelly, and salt and pepper to the 
taste. 

MUTTON CHOPS. 

83. Trim your mutton chops, take off the loose 



THE NATIONAL COOK BOOK. 53 

fat, and heat your gridiron ; grease the bars, put on 
the chops over clear coals, turn them frequently, 
and when done put them in a dish, butter them 
well and season w r ith pepper and salt. 
They may be served with slices of lemon. 

MUTTON CHOPS WITH LEMON. 

84. Wash the chops, wipe them dry, grease the 
bars of your gridiron, and broil them over hot 
coals. When they are done lay them on a dish 
and season them with pepper and salt, and baste 
them with butter ; peel and slice lemons, lay a slice 
on each chop and send them to the table. 

This is the French method of serving them. 

ROAST PORK. 

85. Take a nice middle piece of young pork, 
separate the joints and crack the bones across the 
middle, but do not break the skin, score it parallel 
with the ribs, wash it, put it on the spit, with a 
little water in the bottom of the roaster, and to five 
pounds of pork rub in well two tea spoonsful and 
a half of salt, two tea spoonsful of sage and one of 
cayenne pepper. Put no flour on it nor baste it 
while booking, as it softens the skin and makes it 
tough. Pour the gravy into a pan, skim off a part 
of the fat, stir in a little flour mixed with cold 
water, add some water and let it boil once, then 



54 THE NATIONAL COOK BOOK. 

serve it in a gravy tureen. If it should not be suf- 
ficiently seasoned, add a little more pepper or salt, 
as it may require. 

Apple sauce is always served with roast pork. 

ROAST PIG. 

86. Prepare the pig by cutting off the feet, 
scraping and cleansing the head and ears, cutting 
out the tongue and eyes, and cleaning the throat. 
Wash it perfectly clean and wipe it dry. Make a 
dressing of bread crumbs, some onions finely chop- 
ped, with salt, pepper, and sweet marjoram to the 
taste, also butter enough to make the crumbs ad- 
here together. Any spice may be added, and the 
grating of a lemon, but many prefer the dressing 
without spice. 

Rub the pig thoroughly inside with salt, cayenne 
pepper, and powdered sage, then fill it with the 
dressing and sew it up. Rub the outside with salt, 
cayenne pepper and sage, put it on the spit and 
place it before a clear, but not too hot a fire. 
Have a piece of clean sponge tied on a stick, dip it 
in melted butter, and as the skin dries moisten it. 
A common sized pig takes from three to four hours 
to roast. An excellent filling may be made of po- 
tatoes boiled and mashed instead of the bread. If 
potatoes are used the dressing will require more 
butter. 

Roast pig is always served with haslet sauce. 



THE NATIONAL COOK BOOK. 55 

For directions for making it see under the head of 
Sauces. Apple sauce is also thought to be an in- 
dispensable accompaniment to roast pig. 

STUFFED LEG OF PORK. 

87. Make deep incisions in the meat parallel to 
the bone ; trim it so as to leave the skin longer 
than the flesh ; then boil some potatoes, when they 
are done mash them with a piece of butter, cayenne 
pepper, salt, and an onion finely chopped and a lit- 
tle rubbed sage. With this dressing fill the incisions, 
draw the skin down and skewer it over to keep the 
dressing from falling out ; season the outside of the 
meat with salt, cayenne pepper, and rubbed sage ; 
roast it slowly ; when it is done pour the gravy in a 
pan, skim off the fat, and add a little flour mixed 
with water ; let it boil once. Serve it with apple 
or cranberry sauce. Some prefer a dressing made 
of bread crumbs instead of potatoes. 

PORK STEAKS. 

88. Cut the steaks in thin slices, season them 
with cayenne pepper, salt, and rubbed sage. They 
may be broiled and buttered, or fried in hot lard, 
with a gravy thickened with a little flour and 
poured over them. 

LEG OF PORK CORNED AND BOILED. 

89. Mix salt and sugar together, in the proportion 



56 THE NATIONAL COOK BOOK. 

of a table spoonful of salt to one tea spoonful of 
sugar ; with this mixture rub your meat all over 
well, let it stand three days, and turn it every day. 
Have boiling water enough to cover it, put in the 
meat, and if the water should boil away put more 
in ; when it is tender, serve it with tomatoes, cab- 
bage, turnips, or any vegetables in season , 

SPARE RIB. 

90. Crack the ribs across, separate the joints, 
wash it and season it with cayenne pepper, salt, and 
rubbed sage ; put it on the spit and cook it slowly 
till it is done. This is served without gravy. 

Or, it may be prepared in the same manner and 
broiled on the gridiron. 

SOUSED PIG'S FEET. 

91. After they have been well scalded and 
cleaned, wash them, and put them on to boil in a 
sufficiency of water to cover them, with two tea 
spoonsful of salt to a quart of water. Let them 
boil till the bones are all loose and the flesh nearly 
ready to fall to pieces. Take them out and lay 
them on a dish to get cold, and save the liquor they 
were boiled in ; mix equal portions of the liquor and 
good sharp vinegar, with whole allspice, a few 
cloves, pepper and salt to the taste. Heat the 
vinegar and spice, and pour it over them. They may 



THE NATIONAL COOK BOOK. 57 

be sent to the table cold, or they may be heated 
with a portion of the vinegar. 

The feet may be boiled as for the souse, and 
when cold, cut in half, dredged with flour, and fried 
brown. 

SCRAPPLE. 

92. This is generally made of the head, feet, 
and any pieces which may be left after having made 
sausage meat. 

Scrape and w 7 ash well all the pieces designed fo* 
the scrapple, put them in a pot with just as much 
water as will cover them. Add a little salt, and 
let them boil slowly till the flesh is perfectly soft, 
and the bones loose. Take all the meat out of the 
pot, pick out the bones, cut it up fine, and return 
it to the liquor in the pot. Season it with pepper, 
salt, and rubbed sage, to the taste. Set the pot 
over the fire, and just before it begins to boil, stir 
in gradually as much Indian meal as will make it 
as thick as thick mush. Let it boil a few minutes, 
take it off, and pour it in pans. When cold, cut it 
in slices, flour it, and fry it in hot lard, or sausage 
fat. 

Some prefer buckwheat meal ; this is added in 
the same manner as the Indian. Indian meal is pre- 
ferable, as it is not so solid as buckwheat. 

Sweet marjoram may be added with the sage, it 
preferred. 



5$ THE NATIONAL COOK BOOK. 

HOGS-HEAD CHEESE. 
93. Clean a pig's head nicely, wash it well, and 
boil it in very little water, with some salt. Let it 
boil until the bones fall from the flesh. Then take 
it up, pick out all the bones, and with a wooden 
spoon mash it up well, and return it to the water 
it was boiled in. Add red and black pepper, rub- 
bed sage and sweet marjoram to the taste. Boil 
the whole down till it is quite thick and nearly dry ; 
then pour it in pans or forms, smooth it over the 
*op with the back of a spoon, and stand it away to 
get cold. Cut it in slices and send it to the table. 
Some prefer spice in hogs-head cheese ; in that 
case, add a small quantity of ground cloves and 
mace. 

% BOILED HAM. 

94. Wash and scrape your ham ; if it is not 
very salt it need not be soaked ; if old and dry, let 
it soak twelve hours in lukewarm water, which 
should be changed several times. Put it in a large 
vessel filled with cold water. Let it simmer, but 
be careful not to let it boil, as it hardens and 
toughens the meat. Allow twenty minutes to cook 
each pound of meat 

When it is done, take it out of the water, strip 
off the skin, and serve it. Twist scalloped letter 
paper round the shank, or ornament it with sprigs 
of green parsley neatly twisted round it. If it is 



THE NATIONAL COOK BOOK. 59 

not to be eaten whilst hot, as soon as it is taken 
from the pot, set it away to get cold, then skin it, 
by which means you preserve all the juices of the 
meat. It may be garnished as above, or, if you 
choose, you may glaze it ; the receipt for which 
see under its proper head. 

GLAZED HAM. 

95. Beat the yelks of two eggs very light, cover 
your ham all over with the beaten egg, then sift 
over some grated cracker, and set the ham in the 
oven to brown the glazing. 

SAUSAGE MEAT, 

96. Twenty-five pounds of pork. 
Half a pint of salt. 

One gill of rubbed sage. 

Half a gill of black pepper. 

One table spoonful of cayenne pepper. 

TO ROAST A HAUNCH OP VENISON. 

97. Put your venison on a spit before a clear, 
steady fire, cover it with some thick paper to keep 
it from burning, and place it at a sufficient distance 
from the fire, that it may not brown too soon. The 
paper may be fastened on by sticking through it 
two or three large darning needles. Turn the spit 
frequently, and baste the meat with butter. Veni- 
son is very unpalatable if too much cooked ; about 



60 THE NATIONAL COOK BOOK. 

two hours will be sufficient. It should never be 
roasted unless it is fat. A gravy may be made of 
the trimmings of the haunch stewed in very little 
water, to which add the drippings from the meat, 
season with pepper and salt, and thicken with butter 
rolled in flour. 

Some baste with melted butter and wine mixed 
together. Serve with currant jelly. 

VENISON STEAJKS. 

98. Cut your venison in slices, pound it, and 
having heated your gridiron, grease the bars and 
place the meat on it. Broil the venison very quickly 
over clear coals, and as soon as it is done put it on 
a dish, season with pepper and salt and plenty of 
butter. Send it to the table immediately. Serve 
it with currant jelly. The plates should be warm 

BEST WAY OF COOKING VENISON. 

99. Cut your venison in rather thin slices, pound 
them, lay them on a dish, and send them to the 
table. 

Have a chafing-dish on the table, lay some of 
the slices of venison in the pan of the chafing-dish, 
throw on a little salt, but not so much as for other 
meat, a lump of butter, and some currant jelly, put 
the cover on the dish, let it remain a minute or two, 
take off the cover, turn the slices of meat, place it 
on again, and in two or three minutes more the 



THE NATIONAL COOK BOOK. 61 

venison will be sufficiently cooked. Each person 
at the table adds pepper to suit the taste. Some 
prefer venison cooked without currant jelly. 



ROASTED RABBIT. 

100* Cut off the head, open and wash it clean, 
and fill it with a dressing made of bread crumbs, 
some onions finely chopped, pepper, salt, a little 
powdered mace, and as much butter as will cause 
the crumbs to adhere together ; sew the rabbit up 
after the dressing is in, put it on a spit before the 
fire, and baste it with butter, whilst it is roasting. 
Or it may be put in a pan with a little water, and 
baked. 

Make a gravy of a gill of water, an ounce of 
butter, an onion finely chopped, pepper, salt and 
mace to the taste. 

Wine may be added, if preferred. 



BAKED RABBIT PIE, 

101. Cut a rabbit in pieces, wash it, and season 
it with salt and pepper. Nearly cover it with cold 
water, and stew it till it is tender, then add three 
ounces of butter rolled in flour. If it should not 
be seasoned sufficiently, add more pepper, as rab- 
bits require more seasoning than many other kinds 
of meat. 



62 THE NATIONAL COOK BOOK. 

Make a paste, butter your pie dish, and line the 
sides. Place the pieces of rabbit in the dish, and 
add just enough of the gravy to keep it from burn- 
ing, then cover it with a lid of paste, leave an 
opening on the top, which may be ornamented with 
strips of paste, and bake it. It should be served 
in the dish it is baked in. Keep the remainder of 
the gravy hot, but do not let it boil or simmer, 
serve it in a gravy boat, or fill the pie with the 
gravy just before it is sent to the table. 



RABBIT POT PIE. 

102. Cut a rabbit in small pieces, season it 
highly with salt and pepper. Make a paste, line the 
sides of a pot with the crust, then put in the rab- 
bit, with three ounces of butter cut up and rolled 
in flour. Roll out some of the dough, cut it in 
pieces about three inches square, and lay it in with 
the pieces of rabbit ; pour in as much water as will 
cover it, roll out a sheet of paste and place on the 
top, leaving an opening in the centre. Cover the 
pot with the lid, and let it cook slowly till the rab- 
bit is done. 

If when your pie is nearly done, the gravy should 
not be thick enough, add a few more pieces of but- 
ter rolled in flour. 

When the pie is done put the top or soft crust e< 
the bottom of the dish, lay the rabbit on it, then 



THE NATIONAL COOK BOOK. 63 

place the brown crust on the top with the brown 
side tip. Serve the gravy in a gravy boat. 

FRENCH STEWED RABBIT. 

103. Cut a rabbit in pieces, wash it, and put it 
in a stew-pan with salt, pepper, a little mace, and 
a quarter of a tea spoonful of ground allspice ; put 
in water enough to keep it from sticking to the 
pan ; cover it closely and let it stew very slowly. 
When about half done add a quarter of a pound of 
butter, cut in pieces, and rolled in flour, and half a 
pint of claret wine. If the meat should not be sea- 
soned enough, add more salt, pepper or spice. 
Rabbit requires a great deal of seasoning, especially 
pepper. 

Serve it hot. This dish is much esteemed by 
many Americans. 

PRICASEED RABBIT. 

104. Cut your rabbit in pieces, wash it and put 
it in a stew-pan with three gills of water, season it 
with salt, and very highly with pepper, a little 
ma2e, and powdered cloves ; let it stew very slowly, 
and when nearly done add three ounces of butter 
rolled in flour. If you wish a brown fricassee the 
flour should be browned before it is rolled with the 
butter; if itis to be a white fricassee, after you stir 
in the flour and butter add a gill of cream. 



64 THE NATIONAL COOK BOOK. 

SMOTHERED RABBIT. 

105. Clean a rabbit, cut off the head, wash it 
well, and skewer it as if for roasting. Put it in a 
stew-pan with half a pint of water, some pepper, 
salt, mace, and cloves, and let it simmer very 
slowly ; keep the stew-pan covered in order to re- 
tain the steam. When half done add a quarter of 
a pound of butter rolled in flour. If the water 
should stew away too much a little more may be 
added. Peel some onions and boil them till they 
are tender, drain and chop them fine, season with 
salt, pepper and butter to the taste. When the 
rabbit is done place it upon the dish it is to be served 
in, then put the onions into the gravy and give them 
one boil, pour them over the rabbit and serve hot. 

ROASTED PIGEONS. 

106. Pick the pigeons, draw and wash them ; dry 
them on a clean napkin, rub them inside and out- 
side with pepper and salt ; fill them with a dressing 
of bread crumbs, pepper, salt, butter, and a little 
onion finely minced ; skewer them, or if you choose, 
tie them round with tape ; put them on the spit and 
baste them frequently with butter. About twenty 
minutes will cook them. 

STEWED PIGEONS. 

107. Cut the pigeons down the back, clean 
them, cut them in four pieces, and wash and wipe 



THE NATIONAL COOK BOOK. 65 

them dry. Put them in a stew-pan, and for each 
pair of pigeons roll an ounce of butter in a little 
flour, add some pepper and salt, and water enough 
just to cover them ; stew them till they are tender. 
If the gravy should not be thick enough add a little 
more flour. 

Pigeons are prepared in the same way for pies. 

BROILED SQUAB. 

108. Young pigeons or squabs are the nicest 
for broiling. Cut them down the back, clean them 
nicely, wash them and dry them on a clean napkin. 
Have ready a bed of clear coals, heat your grid- 
iron, grease the bars to prevent the pigeons from 
sticking, and place them over the fire ; turn them 
frequently, and be careful not to let the legs and 
wings burn. When they are done put them on a 
dish, season them with pepper and salt, and baste 
them well with butter on both sides. 



PIGEON PIE. 

109. This is made in the same manner as 
chicken pie. 

STEWED REED BDRDS, No. 1. 

110. Pick the birds, and cut and clean them 
like chickens. Make a force meat of cold veal, 
Snely chopped with a little grated ham, some pow- 

5 



66 THE NATIONAL COOK BOOK. 

dered nutmeg and mace, and a very small portion 
of cloves ; season the birds inside with pepper and 
salt, fill them with the dressing, rub them on the 
outside with pepper and salt, tie the legs down with 
a piece of thread, which must be cut off when the 
birds are dished. Place them in the stew-pan with 
a piece of butter on each and a little flour ; put a 
little water in the bottom of the stew-pan to keep 
them from burning, and cover them close ; when 
they are tender take them out, cut off the threads, 
and if the gravy should not be thick enough, add 
some butter rolled in flour. Pour the gravy over 
them and serve them hot. 

STEWED REED BIRDS, No. 2. 
111. Pick and singe them, and with a pair of 
scissors cut them down the back ; or they may be 
drawn in the same way as chickens. Wash them 
and dry them on a clean cloth ; season with pepper 
and salt, place a layer of birds at the bottom of 
your stew-pan, dredge a little flour over them, and 
add some lumps of butter ; then put in another 
layer of the birds, and so on till all are in. Pour 
over them just enough water to keep them from 
burning, cover the stew-pan and let the birds cook 
slowly. When they are done take them up, and 
if the gravy is not thick enough, add a little butter 
rolled in flour, let it boil once and pour it over the 
birds. 



THE NATIONAL COOK BOOK. 67 

ROASTED REED BIRDS. 

112. Pick your birds, and with a pair of scis- 
sors cut and draw them as chickens. Wash them 
clean and wipe them dry ; make a dressing of bread 
crumbs, pepper, salt and butter enough to make 
the crumbs adhere together ; chopped onion may 
be added, with a small quantity of any kind of 
sweet herb, finely powdered. Fill the birds with 
this dressing, sew them up, put them on a spit, and 
baste them with butter whilst they are roasting. 

REED BIRD PIE. 

113. Cut your birds in half, wash them and 
wipe them dry ; season with pepper and salt. Line 
the sides of your pie dish with paste, then place in 
a layer of reed birds ; over these dredge a little 
flour and put some lumps of butter ; then put in 
another layer of birds, and flour, and butter, till 
all are in. Put in enough water to make the gravy, 
cover with a lid of paste, and bake in a moderate 
oven. Leave an opening in the centre of the top 
crust to let the steam escape. 



FREED REED BIRDS. 

114. Pick them, cut them down the back with 
a pair of scissors, wash them and dry them in a 
cloth, season with salt and pepper, dip each one 
first into some yelk of egg well beaten, then into 



63 THE NATIONAL COOK BOOK. 

bread crumbs or grated cracker, and fry them in 
hot lard and butter mixed in equal portions. 

The white of the egg should not be used, as the 
bread or cracker crumbs will not adhere to the 
flesh so well. 

They may be dressed as above, and fried in the 
hot lard and butter, without the egg and crumbs. 



ROAST TURKEY. 
115. Draw your turkey and prepare it for roast- 
ing in the same manner as chickens. Make a 
dressing of bread crumbs, some onions finely 
minced, pepper, salt, and a little sweet marjoram, 
with enough butter to make the crumbs adhere to- 
gether ; rub the inside of the turkey with pepper 
and salt, fill it with this dressing, season the out- 
side with salt and pepper, truss it firmly, put it on 
the spit, dredge some flour over it, and place it be- 
fore the fire ; baste it with butter while it is cook- 
ing. Clean the giblets, boil them in very little 
water, with some salt. When the turkey is done 
take it up, pour the liquor the giblets were boiled 
in, into the gravy which fell from it, chop up the 
liver and put it in with some butter rolled in flour 
to thicken the gravy, and more pepper and salt. 
Serve it hot, with the gravy in a small tureen. A 
very good dressing may be made of potatoes boiled 
and finely mashed with onion, pepper and salt, and 



THE NATIONAL COOK BOOK. 69 

plenty of butter. Some fill the crop with bread 
and the inside with potatoes. 

BOILED TURKEY. 

116. Draw your turkey, w r ash it clean, season it 
with salt, but no pepper. Make a force-meat of some 
cold veal finely minced, a little grated ham, pepper 
and salt to the taste ; add also a little grated nut- 
meg and powdered mace. Fill the crop of the 
turkey with this force-meat, tie or skewer it well. 
Dredge flour over it, and wrap it in a napkin. Put 
it in a large pot with plenty of water which has 
been salted. Let it boil for about two hours, which 
will cook it sufficiently, unless it be a very large one. 

Take it out of the napkin, place it on a large 
dish, garnish the edges of the dish with double 
parsley, and serve with a rich oyster sauce in a 
tureen. 

ROASTED DUCK, No. 1. 

117. Clean your ducks nicely, wash them and 
wipe them dry. Rub them inside with pepper and 
salt, and fill them with a dressing made of crumbs 
of bread, two or three onions finely minced, some 
pepper, salt, and butter enough to make the crumbs 
adhere. Some use beaten egg in the dressing, but 
it makes it tough and heavy. After having filled 
the ducks truss them and put them on the spit ; 
baste them with butter w T hilst they are roasting. 



70 THE NATIONAL COOK BOOK. 

Wash the livers, first cut out the gall;. with a 
sharp knife open the gizzards by cutting an in- 
cision round them, but not so deep as to cut the 
inner skin ; then with your fingers tear them open. 
Pour boiling water on the feet and skin them ; cut 
off the toes, and crack the leg in half, wash all these, 
and stew them in very little water, with pepper 
and salt. When the ducks are done, add the liquor 
the giblets were boiled in to the gravy, which has 
dropped from them, and thicken it with a little 
butter rolled in flour. Serve the liver on the dish 
with the ducks. 

ROAST DUCK, No. 2. 

118. Prepare the ducks as directed above, and 
for the filling, mince two onions finely, add some 
pepper, salt, and a table spoonful of powdered sage, 
with an ounce of butter and some beaten egg. 

Rub the inside of the ducks with pepper and salt, 
put in the dressing, truss them, and put them on 
the spit. For the gravy, proceed as directed above. 

ROAST GOOSE. 

119. Clean your goose, wash it, and wipe it 
dry, then season it with pepper and salt both in- 
side and out. Make a dressing of bread crumbs, 
pepper, salt, butter, a little sweet marjoram, and 
some onions finely minced. Fill the goose with 
this dressing, truss it firmly, and put it on the spit. 



THE NATIONAL COOK BOOK. 7J 

Whilst it is roasting, baste it with butter, and be 
careful not to let it burn. 

Clean the giblets, put them on in a stew-pan, with 
very little water, some salt and pepper, and boil them. 
Add the liquor they were boiled in to the gravy 
which dripped from the goose. Thicken it with some 
butter rolled in flour, let it boil a few minutes ; add 
more pepper and salt, if necessary. Pour this 
gravy in the boat, and serve it with the goose. 
Some prefer a little sage added to the dressing in 
place of the sweet marjoram. 

A very good dressing for roast goose is to sub- 
stitute potatoes boiled and finely mashed instead 
of the bread crumbs, then add the pepper, salt, 
onions, and sweet marjoram as before. 

GIBLET PIE. 
. 120. Wash and clean your giblets, put them in 
a stew-pan, season with pepper, salt, and a little 
butter rolled in flour, cover them with water, stew 
them till they are very tender. Line the sides of 
your pie dish with paste, put in the giblets, and if 
the gravy is not quite thick enough add a little 
more butter rolled in flour. Let it boil once, pour 
In the gravy, put on the top crust, leaving an 
opening in the centre of it in the form of a square ; 
ornament this with leaves of the paste. Set the 
pie in the oven, and when the crust is done take 
it out. 



72 THE NATIONAL COOK BOOK. 

ROAST CHICKEN'S. 

121. Clean your chickens, wash them and wipe 
them dry ; season them inside with pepper and salt, 
make a dressing of bread crumbs, some minced 
onion, pepper, salt, and as much butter as will hold 
the crumbs together. Fill your chickens with this 
dressing, skewer them well and season them on the 
outside with salt and pepper : put them on the spit, 
dredge a little flour over, and baste them with but- 
ter whilst they are roasting. 

Boil the gizzards and livers in very little water, 
take out the liver, chop it up fine, and add it to the 
water it was boiled in, with a little salt ; stir into 
this all the gravy which dripped from the chickens, 
and thicken it with some butter rolled in flour. 

Partridges are roasted in the same way. 

CHICKEN PIE. 

122. Cut your chickens in pieces, wash them, 
and put them in a stew-pan with salt and pepper, 
and water enough to nearly cover them. To each 
one, rub one ounce of butter in flour, and add it to 
the gravy when the chickens are done ; let it boil a 
few minutes. Make a rich paste, line the sides of 
your pie dish, put in the chickens and half the 
gravy, cover the pie with the paste ; leave an open- 
ing in the centre, and ornament the top with paste 
cut in flowers, or bars twisted and laid across the 
centre. When the crust is done take out the pie, 



THE NATIONAL COOK BOOK. 7*5 

pour in the remainder of the gravy, and send it to 
the table in the dish it is baked in. If all the gravy 
is put in at once it will be apt to boil over the top 
and disfigure the lid of the pie. 

Partridge pies are made in the same manner. 

CHICKEN POT PIE. 

123. Cut your chickens in pieces, wash them 
and dry them in a clean napkin ; season with salt 
and pepper. Line the sides of the pot with paste, 
put in the pieces of chicken, and between every 
layer of chicken put a piece of butter rolled in flour, 
with squares of the paste if you choose ; pour in 
enough cold water to cover it, and put on a lid of 
the paste ; leave an opening in the centre of the top 
crust ; cover the pot, place it in front of the fire 
with a few coals under it. Turn the pot frequently 
that the crust may be evenly browned all around. 
When it is done, if the gravy should not be thick 
enough, add a little more flour mixed with butter. 
Dish it by putting the top crust on the sides of the 
dish, lay the chicken in the centre, and place the 
brown crust on the top. Serve the gravy in a 
sauce boat. 

BROILED CHICKENS. 

124. Split them down the back, wash them 
nicely and wipe them dry. Heat your gridiron, 
grease the bars, and put your chickens over clear 



74 THE NATIONAL COOK BOOK. 

coals. Broil them nicely, be careful not to burn the 
legs and wings. When done season them with 
pepper, salt, and a large piece of butter. Send 
them to the table hot. 

Partridges, pheasants and pigeons are broiled in 
the same way. 

PRIED CHICKENS. 

125. Wash your chickens, cut them in pieces, sea- 
son them with pepper and salt. Have in a pan some 
hot butter and lard mixed ; dust some flour over 
each piece, and fry them slowly till of a bright 
brown on both sides ; take them up, put a little 
water in the pan, add some butter rolled in flour to 
thicken the gravy, and more pepper and salt if re- 
quired. Young spring chickens are only suitable 
for frying. 

BOILED CHICKENS. 

126. Clean and wash your chickens, put them 
in a pot with boiling water enough to cover them ; 
if the water should boil away add more, as the 
skin will be discolored if not covered with water. 
Put enough salt in the water to season the chickens 
sufficiently when they are done; tie some tape 
around them to keep them in their proper shape ; 
when they are tender take them up and serve them 
with rich egg sauce. 

Boiled chickens are frequently stuffed with bread 



THE NATIONAL COOK BOOK. 75 

crumbs, seasoned with pepper, salt, a little onion, 
finely chopped, and some butter ; fill the chickens 
with this dressing, truss them and tie tape around 
them to preserve their shape. But it is preferable 
to boil chickens without the filling, as it soaks the 
water and becomes very insipid. 

STEWED CHICKENS. 

127. One pair of large chickens, 
Two tea spoonsful of salt, 
One tea spoonful of pepper, 
Eight tea spoonsful of flour, 
One pint of water. 

Cut up the chickens, separate the thighs from 
the lower part of the leg, cut the breast in six 
parts, cut the wings in two parts, and the back in 
four pieces, put them into a stew-pan with the pep- 
per, salt and flour, stir all well together, and then 
add the water. Let them stew till perfectly ten- 
der. If the gravy should not be thick enough add 
a little flour mixed with water. Fat chickens re- 
quire no butter, but early fall chickens would need 
a quarter of a pound to make a rich gravy. 

BROWN FRICASSEE. 

128. Cut your chicken in pieces, wash it and wipe 
it dry ; it must be young, an old one would not be 
tender when cooked in this manner ; season it with 



76 THE NATIONAL COOK BOOK. 

pepper and salt. Put in your pan some lard or 
beef dripping, let it get hot, dredge some flour over 
your chicken and fry it of a handsome brown, turn 
each piece so as to have both sides done alike. 
Take the pieces out, put them on a dish, put a lit- 
tle water in the pan with the gravy, and a piece of 
butter rolled in brown flour to thicken it. Let it 
boil once and pour it over the chicken. 

WHITE FRICASSEED CHICKEN. 

129. Cut up a chicken in pieces, wash it, and 
season with pepper and salt, put it in a stew-pan 
with a little water, and let it stew till nearly done ; 
then add a tea cupful of cream and some butter 
rolled in flour to thicken the gravy. If not suffi- 
ciently seasoned, add more pepper or salt as may 
be required. If the chicken is fat very little butter 
is necessary. Mace or nutmeg may be added if 
you like spice. 

CHICKEN SALAD, No. 1. 

130. A pair of large fowls, 

Four table spoonsful of mixed mustard, or 
eight of French mustard — the French is prefer- 
able 

Half a pint of vinegar, 

Half a pint of sweet oil, 

The yelks of ten hard boiled eggs, 

One tea spoonful of cayenne pepper, 



THE NATIONAL COOK BOOK. 77 

One tea spoonful of salt, 
Six large heads of celery. 

Boil the fowls in water which has been salted, 
and stand them away to cool. Take off the skin, 
cut the meat in small pieces about a quarter of an 
inch square, then cut the white part of the celery 
in very small pieces, put it in a colander, place the 
colander in a pan of cold water in order to keep 
the celery crisp. 

Boil the eggs till the yelks are hard, which will 
take twenty minutes ; mash the yelks with the oil 
until they are smooth, then add the vinegar, mus- 
tard, pepper and salt. 

About fifteen minutes before the chicken salad is 
to be sent to the table, drain the celery, mix it 
thoroughly with the chicken, and then pour the 
dressing over it. Stir it well. 

Cold veal or turkey is very good dressed in this way. 

This receipt may be relied on as being particu- 
larly nice. No. 2 is not quite so rich. 

CHICKEN SALAD, No. 2. 
131. One pair of chickens, 
Eight eggs, 
Half a pint of oil, 
One gill of vinegar, 
Mustard, pepper, and salt to the taste, 
Six heads of celery. 



78 THE NATIONAL COOK BOOK. 

Boil the chickens in water with a little salt 
When cold cut the meat in small pieces about a 
quarter of an inch square ; cut the celery in small 
pieces and lay it in water ; boil the eggs twenty 
minutes, take out the yelks, mash them fine with 
the oil, add the vinegar, mustard, salt and pepper. 
Drain the celery, mix it with the chicken, and stir 
the mixture of egg, vinegar, oil, &c, well through 
the chicken and celery. 



VEGETABLES. 

All vegetables are better to be freshly gathered, 
when left to stand long, they lose much of their 
flavor. 

Late in the season, when turnips, parsnips, car- 
rots, &c, begin to lose their sweetness, they may 
be greatly improved by adding a tea spoonful or two 
of sugar to the water they are boiled in. 

BOILED POTATOES, No. 1. 

132. Select the potatoes as nearly as possible 
of the same size. Wash and boil them with the 
skins on. 

Throw a little salt in the water. When they 
are soft, peel them and send them to the table hot. 
Or they may be mashed with butter, salt to the 
taste, and milk or cream in the proportion of an 
ounce of butter and half a gill of milk or cream 



THE NATIONAL COOK BOOK. 79 

to ten potatoes. They should be sent to the table 
immediately, as they spoil if they stand after they 
are done. 

Put them over the fire, in cold water, or they 
will be likely to burst before they are cooked. 

BOILED POTATOES, No. 2. 

133. Wash ten potatoes, boil them in water, 
with a little salt. When they are soft, peel them, 
put them in a pan, with an ounce of butter and 
half a gill of milk or cream. Mash them well, add 
more salt if necessary, and put them in a vegetable 
dish. 

Have ready an egg beaten light ; spread the egg 
over the potatoes, and brown it with a salamander, 
if you have one, or wash the pan of the shovel, 
heat it very hot, and hold it over the potatoes suf- 
ficiently near to brown the egg. 

Serve it hot. 

FRIED POTATOES, No. 1. 

134. Boil some potatoes in water a little salted. 
When they are done, peel them, and set them away 
to cool. When cold, cut them in thin slices, season 
with salt and pepper, and dredge a little flour over 
them. 

Have ready some hot lard in a pan, pour in the 
potatoes, and fry them a delicate brown. 



80 THE NATIONAL COOK BOOK. 

PRIED POTATOES, No. 2. 

135. Boil some potatoes ; when done, peel them, 
and set them away to get cold. Then chop them 
up fine, and add pepper and salt to the taste. Flour 
them, and fry in hot lard. They must be brown. 

Some add a little vinegar just before they are 
taken out of the pan. 

PRIED POTATOES, No. 3. 

136. Boil some potatoes, peel, and mash them 
finely. To ten potatoes add half a gill of milk or 
cream, and pepper and salt to the taste. 

Make the mashed potato in little cakes, flour 
them on both sides, and fry them in hot lard. If 
there are any cold mashed potatoes left from dinner, 
they may be cooked in this way for breakfast. 

PRIED POTATOES, No. 4. 

137. Boil some potatoes, mash and season them 
with pepper and salt. 

To ten potatoes chop four onions and mix with 
the mashed potato, and half a gill of milk or 
cream. 

Make it out in small cakes, dredge flour on both 
sides, and fry them in hot lard till they are of a 
light brown. 

PRIED SWEET POTATOES. 

138. Boil some sweet potatoes till they are soft 



THE NATIONAL COOK BOOK. 81 

enough to pass the prong of a fork through them, 
Peel them, and when they get cold slice them. 
Season with pepper and salt to the taste, dredge 
flour over, and fry them in hot lard. They should 
be of a fine light brown. 

ROASTED POTATOES. 

139. Wash them, and put them in a pan, in a 
moderate oven. When they can be easily pierced 
by a fork, they are done. 

Serve them with the skins on. Those who re- 
side in the country, and have wood fires, may roast 
them in the following manner. Sweep the hot 
stone in front of the fire, place the potatoes on it, 
and cover them with hot ashes. When they are 
soft, wipe the skins and send them to the table hot. 

POTATO CAKES. 

140. Boil six potatoes, mash them fine, and 
add to them three eggs, boiled hard and finely 
chopped, with salt and pepper to the taste, and a 
fable spoonful of milk or cream. 

Make it out in small cakes, flour them on both 
sides, and fry them a delicate brown 

POTATO KALE. 

141. Six potatoes. 
Half head of cabbage. 



82 THE NATIONAL COOK BOOK. 

Two ounces of butter. 
One gill of cream. 

Put your cabbage on to boil, with a little salt in 
the water ; when it is nearly done, pare your po- 
tatoes and put them in with the cabbage. When 
the potatoes are soft, take them out — drain the 
cabbage — wipe a sauce-pan, or the pot they were 
boiled in, put the potatoes and cabbage into it, 
mash both very fine, add the butter and cream with 
salt and pepper to the taste. Set the pot over the 
fire and stir it till the potatoes are hot. Serve it 
immediately. 

This is very good with cold meat. 



POTATO SALAD. 

(A German Dish.) 
142. Six potatoes. 
Six onions. 

Two ounces of butter. 
Pepper, salt, and vinegar to the taste. 

Boil the potatoes and the onions till they are soft ; 
the onions require about as long again as the potatoes. 

Wipe out the pot in which the potatoes were 
boiled, mash the onions in it, slice the potatoes, but 
do not mash them, and add to the onions, put in 
the butter, pepper, salt, and vinegar ; set it over the 



THE NATIONAL COOK BOOK. 83 

fire and stir it till it is hot, when it will be ready 
for the table. 

Some persons prefer it without the vinegar. 

POTATO SAUSAGE. 

143. Of cold veal finely chopped add the same 
quantity of cold mashed potato, and season with 
pepper and salt to the taste. 

Make it out in small cakes, flour them, and fry 
them a light brown. 

They may be fried in sausage gravy if you have 
any left. 

Cold potatoes left from dinner will answer for 
this dish. 

STEWED TOMATOES. 

144. If they are not very ripe, pour boiling 
water over them, and let them stand a few minutes, 
the skin will peel off very easily. 

Then cut them up, put them in a stew-pan with- 
out any water, and cook them till they are soft. 
If they prove too juicy, dip some of the water out 
and mash them fine. Season with butter, cayenne 
pepper and salt. 

They may be thickened with bread crumbs or 
grated cracker, if preferred. 

PRIED TOMATOES. 

145. Wash them, cut them in half, take out 
the seeds, and season them with pepper and salt. 



84 THE NATIONAL COOK BOOK. 

Have ready some melted butter in a pan, put 
them into it, and fry them slowly till very soft. 

BAKED TOMATOES. 

146. Wash them, and cut them in two parts, 
round the tomato, that is, so as the cells can be 
divested of the pulp and seeds which they contain. 
To six tomatoes take half a pint of bread crumbs, 
one large onion finely chopped, one ounce of but- 
ter, pepper and salt to the taste. Fill the cells of 
each piece with the dressing, put two halves to- 
gether, and tie them with a piece of thread. Put 
them in a pan with an ounce of butter and a gill 
of water, set them in a moderate oven, and cook 
them till they are soft. 

When done, cut off the threads and serve them. 

SCALLOPED TOMATOES. 

147. Peel fine ripe tomatoes, cut them up in 
small pieces, and put in a pan a layer of bread 
crumbs, then a layer of tomatoes, with pepper, salt 
and some pieces of butter ; then put another layer 
of bread crumbs and tomatoes, and so on till the 
dish is full. Spread some beaten egg over the top 
and set it in the oven and bake it. 



BROILED TOMATOES. 
148. Wash them, cut them in half, take out the 



THE NATIONAL COOK BOOK. 85 

seeds, grease the bars of your gridiron, put on the 
tomatoes and broil them slowly. The bars of 
the gridiron should not be very far apart. When 
they are done season them with pepper, salt and 
butter, and serve them hot. 



TOMATOES DRESSED AS CUCUMBERS. 

149. Peel some tomatoes, cut them in slices, 
add salt, pepper and vinegar, and serve them cold. 

They may be dressed as above with the addition 
of mustard and sweet oil. 

Some prefer them peeled, sliced, and seasoned 
only with salt. 

TOMATO FRICANDEAU. 

150. Get some slices of veal cutlets, pound and 
wash them, season them with pepper and salt, and 
fry them slowly till they are done. They should 
be of a light brown on both sides. Stew some to- 
matoes very dry, strain them through a sieve to 
get out all the seeds, pour the pulp into the gravy 
after the meat has been taken out, and thicken it 
with a piece of butter rolled in flour. Pour this 
over the meat and serve it hot. 

BAKED BEETS. 

151. Wash your beets, put them in a pan, and 
set them in a moderate oven where they will bake 



86 THE NATIONAL COOK BOOK. 

slowly. When they are very soft take them out, 
remove the skins, slice them, and dress them with 
butter, pepper and salt, or vinegar if preferred. 

They may be boiled and dressed in the same 
way. 

EGG-PLANT, No. 1. 

152. Pare and cut them in slices about a quar- 
ter of an inch thick, season them with salt and 
pepper. Have ready some hot butter in a pan, put 
in the slices and fry them very slowly till they are 
perfectly soft. There should be enough butter in 
the pan to prevent them from sticking to the bot- 
tom. Serve them hot. 

EGG-PLANT, No. 2. 

153. Make a batter as for fritters. Slice your 
egg-plant in thin slices not more than the eighth of 
an inch thick ; cut each slice in four parts, or any 
size you choose, season with pepper and salt, dip 
each piece in the batter, and fry them in hot lard 
of a light brown on both sides. 

EGG-PLANT, No. 3. 

154. Peel your egg-plant and cut it in thin 
slices, each slice may be cut in four or five pieces 
according to the size of the plant. Beat some eggs 
and have ready some bread crumbs or grated 



THE NATIONAL COOK BOOK. 87 

cracker ; season your egg-plant, dip each piece in 
the egg, then in the crumbs, and fry them in hot 
lard of a handsome brown on both sides. 



EGG-PLANT, No. 4. 
155. Put on an egg-plant in a vessel of water, 
and boil it until you can pierce it with a fork, and 
it is perfectly soft ; then take it out, cut it in half, 
with a spoon scoop out all the inside ; season it well 
with pepper and salt, have some bread crumbs or 
grated cracker and beaten egg. Take up a por- 
tion of the egg-plant about the size of an oyster, 
with a spoon, dip it into the egg, then into the 
crumbs, and fry them in hot lard of a light brown 
on both sides. 



EGG-PLANT, No. 5. 

[French mode.) 
156. Cut an egg-plant in half, but do not cut 
off the rind. Then with a sharp knife score it very 
deeply, both lengthwise and crosswise, but be care- 
ful not to break the skin in so doing. Place each 
half in a pan with the scored side up, season it 
with pepper and salt, and over this pour some 
sweet oil or melted butter, if preferred. Set it in 
an oven and cook it slowly till the plant is perfect- 
ly soft. The top should be brown. 



88 THE NATIONAL COOK BOOK. 

BROWNED EGG-PLANT. 

157. Boil an egg-plant in water which has been 
salted, until it is perfectly soft; when done take it 
out of the water, cut it in half and scoop out all 
the inside, mash it very fine, and to every tea cup- 
ful of mashed egg-plant add one table spoonful of 
grated cracker and a dessert spoonful of butter, 
with salt and pepper to the taste. Put it in the 
dish it is to be served in, beat an egg light, spread 
a portion of it over the egg-plant, then strew on 
some grated cracker, and lastly spread over the re- 
mainder of the egg. Set it in the oven and brown 
it. Serve it hot. 

PARSNIPS, No. 1, 

158. Scrape and wash your parsnips and put 
them on with just enough water to boil them and 
no more ; when they are done they should be nearly 
dry. Then dish them and pour over melted butter 
and a little salt, or some drawn butter. 

PARSNIPS, No. 2. 

159. Boil them as directed in No. 1, and when 
done cut them in half, grease the bars of your 
gridiron, put them on it over some lively coals and 
brown them. 

PARSNIPS, No, 3. 

160. Boil them as directed in No. 1, when 



THE NATIONAL COOK BOOK. 89 

done mash them, season with pepper and salt, and 
a small piece of butter. 

PARSNIPS, No. 4. 

161. Boil them as in No. 1, slice, flour and fry 
them of a light brown in some hot lard. 

PARSNIPS STEWED. 

162. Put on a piece of pickled pork and boil 
until it is about half done or a little more. Then 
scrape and wash your parsnips, put them on in as 
little water as will keep them from burning, then 
add the pork ; when the parsnips are soft dish 
them. 

BOILED GREEN CORN. 

163. Green corn should always be boiled on 
the cob, with the inner husks on it. To prepare it 
turn down the inner husks, cut off the upper end, 
wash the corn, and replace the husks. 

Boil it about half an hour in water salted to the 
taste. It should be cooked in just enough water 
to cover it. 

CORN FRITTERS. 

164. One tea cupful of milk. 
Three eggs. 

One pint of green corn grated. 



90 THE NATIONAL COOK BOOK. 

A little salt. 

As much flour as will form a batter. 

Beat the eggs, the yelks and whites separate. 
To the yelks of the eggs add the corn, salt, milk, 
and flour enough to form a batter, beat the whole 
very hard, then stir in the whites, and drop the 
batter, a spoonful at a time, into hot lard, and fry 
them on both sides of a light brown color. 

CORN OYSTERS. 

165. One pint of grated green corn. 
Two eggs. 

As much wheat flour as will make it adhere 
together. 

Beat the eggs, mix them with the grated corn, 
and add enough flour to form the whole into a 
paste. Fry them of a light brown in hot lard. 

HOMINY. 

166. One quart of hominy or broken corn to 
one pint of beans ; pick and wash them, and put 
them to soak with water enough just to cover 
them. Let them soak all night ; in the morning 
put all on to boil, with three pounds of pickled 
pork, and more water to cover them. Boil it eight 
hours. The pot will require filling up with hot 
water, whilst the hominy is boiling. It requires 
no stirring. 



THE NATIONAL COOK BOOK. 91 

SOUR KROUT 

167. Six heads of cabbage. 
Half a gill of salt. 

Wash the cabbages nicely, line the tub with the 
outer leaves, and sprinkle over a little of the salt. 
Cut the cabbages very fine, and put in a layer of 
cabbage and a sprinkle of salt until the whole is in. 
Each layer of cabbage must be well pounded down 
with a heavy pestle. Cover the top with cabbage 
leaves and a little more salt. Spread over the 
whole a clean cloth, and then a board to fit closely, 
with a weight to press the cabbage down. 

As soon as fermentation ceases, take off the board 
and cloth, wash them well, and replace them. The 
sour krout will now be fit for use. 

BOILED SOUR KROUT. 

168. One quart of sour krout. 
One pound of pickled pork. 

Put on the sour krout to boil, wash the pork 
and put with it ; at the end of two hours take out 
the pork, but let the krout boil one hour longer. 

CAULIFLOWER 

169. Wash a fine cauliflower, put it in a net 
and boil it in just enough water to cover it. The 
water must be sailed to the taste. 



92 THE NATIONAL COOK BOOK. 

When it is done drain it, put it in a vegetable 
dish, and pour drawn butter over it. 

COLD SLAW. 

170. Cut a cabbage in half, and with a sharp 
knife shave it down very finely. 

Make a dressing of one egg, well beaten, half a 
gill of vinegar, salt to taste, and a tea spoonful of 
butter. Beat the egg light, add to it the vinegar, 
salt, and butter. As soon as the egg is thick, take 
it off the fire, set it away to cool, then pour it over 
the cabbage, and mix it well together. 

Some prefer a little sugar in the egg and vinegar. 

HOT SLAW. 

171. Cut the cabbage in half, and shave it very 
finely. Put it into a stew-pan, with a piece of but- 
ter, and salt to the taste ; pour in just enough water 
to prevent it from sticking to the pan. Cover it 
closely, and let it stew, stir it frequently, and when 
it is quite tender, add a little vinegar, and serve it 
hot. 

FRENCH SLAW. 

172. Shave the cabbage as for other slaw. 

To one pint of the cut cabbage, have three eggs 
boiled hard, mash the yelks with a spoon, and add 
gradually one wine glassful of oil, then pour in one 
wine glass of vinegar, one tea spoonful of common 



THE NATIONAL COOK BOOK. 93 

mustard, or a dessert spoonful of French mustard, 
salt and cayenne pepper to the taste. 

Pour the mixture over the cabbage, stir it well, 
and serve it. 

MUSHROOMS. 

173. Wash your mushrooms, cut off the end 
of the stalks, and peel them. Put them in a stew- 
pan, without any water, and season with salt and 
pepper. Add two ounces of butter rolled in two 
tea spoonsful of flour, to every pint of mushrooms. 
Cover them closely, and let them simmer slowly 
till they are soft. 

SPINACH. 

174. Wash it well through several waters, as 
it is apt to be gritty. Put it into a pot without 
any water, let it cook slowly until it is very soft. 
Then drain and mash it with a piece of butter, 
pepper and salt to the taste. Put it in a vegetable 
dish, and strew over the top eggs which have been 
boiled hard and finely chopped, or poached eggs. 

SPINACH AS GREENS, 

175. Spinach may be boiled with a piece of 
corned beef, or pickled pork, and served as greens. 

Cabbage may be boiled in the same manner, but 
meat has a very strong taste when boiled with 
vegetables in this way. 



94 THE NATIONAL COOK BOOK. 

DANDELION. 

176. Pick and wash your dandelion and cut off 
the roots. Drain it, and make a dressing of an 
egg, well beaten, a half a gill of vinegar, a tea 
spoonful of butter, and salt to the taste. Mix the 
egg, vinegar, butter and salt together, put the mix- 
ture over the fire, and as soon as it is thick, take it 
off, and stand it away to get cold. 

Drain your dandelion, pour the dressing over it 
and send it to the table. 



SQUASHES OR CYMLINS. 

177. If they are old and tough peel them, but 
if they are young, and the rind is tender, they are 
better cooked with the skin on. 

The round squashes may be cooked whole, but 
the long ones must be cut in two or three pieces, 
according to the size of the vessel they are to be 
cooked in. 

Stew them in as little water as possible, till they 
are soft. Take them out, drain, and press them as 
dry as you can. Then put them in a stew-pan, add 
butter, pepper and salt to the taste. Add some 
cream if you have it. 

Heat them very hot and serve them. 



OCHRAS. 



UC11KAS. 

178. Wash them, cut them in half, season with 



THE NATIONAL COOK BOOK. 95 

pepper and salt ; fry them in butter till of a light 
brown. They must be fried slowly. 

CARROTS. 

179. Scrape and wash them. Boil them in a 
little water, with salt to taste. When they are 
soft dish them, and pour over melted butter, or 
drawn butter. 

TURNIPS. 

180. They should be boiled in as little water 
as possible. Season the water with salt just to 
taste. When they begin to lose their sweetness, 
late in the season, add a little sugar, which greatly 
improves their flavor. 

When soft, take them up and mash them with 
a little pepper, salt, butter, and cream, if you 
have it. 

CELERY DRESSED AS SLAW. 

181. Cut the celery in pieces about a quarter 
of an inch long. Make a dressing of the yelks of 
three eggs boiled hard, half a gill of vinegar, half 
a gill of sweet oil, one tea spoonful of French mus- 
tard, or half a tea spoonful of common mustard, 
with salt and cayenne pepper to the taste. Pour 
this mixture over the celery, stir it well and send 
it to the table. 

It should be kept in cold water to make it crisp, 



96 THE NATIONAL COOK BOOK. 

until about fifteen minutes before it is sent to the 
table, then drain it and pour the dressing over. 

CELERY STEWED WITH LAMB. 

(French fashion.) 

182. Take six neck chops, crack the bone of 
each across the middle, and put them into a stew-pan. 
Cut up and wash two large heads of celery, and 
mix with the meat ; pepper and salt to the taste. 
Roll two ounces of butter in a little flour and add 
to it, with half a gill of water. Cover it closely, 
and let it simmer slowly till the celery is soft. If 
the gravy stews away too much, add a little water, 
and if it should not be quite thick enough, stir in a 
little flour mixed with cold water. 

ASPARAGUS. 

183. Scrape and wash your asparagus, put it 
in a net, boil it in just enough water to cover it, 
with salt to the taste. 

When it is done and perfectly soft, take it up, 
drain it, and pour over it a rich drawn butter. 

Toast is generally laid in the bottom of the disb 
and the asparagus put on it, but some prefer it 
without the toast. 

DUTCH SALAD. 

184 Choose a head of fine cabbage lettuce. 



THE NATIONAL COOK BOOK. 97 

strip off the outer leaves, cut it in half, and wash 
it well. 

Fry a slice of ham ; when it is done, take it out 
of the pan, and pour in to the hot fat one beaten 
egg, and a wine glassful of vinegar, set it on the 
fire, and as soon as it thickens take it off. 

Cut the salad in small pieces, and pour the egg 
and vinegar over it whilst it is lukewarm. 

Lay the salad in a deep dish, cut the ham in 
pieces about an inch square, and place on the top. 
Let it stand about five minutes, and send it to the 
table. 

CORN SALAD. 

185. This may be dressed at the table with sugar 
and vinegar, or lemon juice ; or with eggs boiled 
hard, vinegar, mustard, sweet oil, salt and pepper 
as directed for French slaw. 

Scurvy grass and lettuce may be dressed in the 
same manner. 

BOILED ONIONS. 

186. Peel them, and boil them in equal parts 
of milk and water. When they are tender, take 
them up, drain them, and add salt, pepper and 
butter to the taste. 

Do not put salt in the water they are boiled in, 
as that will curdle the milk and cause a scum to 
settle on the onions. 



98 THE NATIONAL COOK BOOK. 

PRIED CUCUMBERS. 

187. Slice your cucumbers lengthwise, season 
them with pepper and salt, flour and fry them in 
hot butter. They should be of a delicate brown 
color when done. 

LIMA BEANS, 

188. Lima beans require from half an hour to 
three quarters to boil. They should be boiled in 
as little water as possible to preserve their flavor. 
As soon as they are soft take them out, drain them 
in a colander and season with butter, pepper and 
salt; pour them in a pan to be seasoned, as the 
butter would run through the colander. 

Add salt to the water they are boiled in. 

WINDSOR OR HORSE BEANS. 

189. Shell the beans, put them in a pan, and 
pour boiling water over them, cover them and let 
them stand where they will keep warm. In fifteen 
minutes pour off the water and remove the thick 
brown skin which gives them such a strong flavor 
when boiled with it on. Put them in a stew-pan 
with very little water, and boil them till they are 
soft. Drain them and season with butter, pepper 
and salt. 

STRINGED BEANS. 

190. Prepare the beans by cutting each end and 






THE NATIONAL COOK BOOK. 99 

stripping off the tough fibre, commonly known as 
the string ; cut each bean in three or four pieces, 
and stew them in very little water, which has been 
salted, so that when they are done the pan will be 
nearly dry. They require from one to two hours 
to boil. When they are perfectly soft drain them 
in a colander, then put them in a pan and season 
with butter, pepper and salt to the taste. Serve 
them hot. 



BOILED DRIED BEANS. 
191. Put a piece of pickled pork in a pot with 
two quarts of water. In another pot put one quart 
of dried beans, which must have been carefully 
picked and washed. As soon as the beans begin 
to boil take them out, put them in a colander to 
drain, then put them in with the meat and just 
cover the whole with water. Boil them till they 
are quite soft and send them to the table. 



GREEN PEAS. 
192. These should be boiled in very little 
water, with a tea spoonful of salt to a pint of wa- 
ter, and if the peas are not very sweet add a little 
sugar. When they are young fifteen minutes is 
sufficient to boil them. Drain them and add but- 
ter, pepper and salt to the taste. 



100 THE NATIONAL COOK BOOK. 

SALSIFY OR OYSTER-PLANT, No, 1. 
193. Scrape the roots, wash and boil them in 
water with a little salt. When they are soft take 
them up, drain them and season to the taste with 
pepper, and more salt if necessary. For ten roots 
pour over half an ounce of melted butter. 



SALSIFY OR OYSTER-PLANT, No. 2. 

194. Boil the roots in water, with a little salt, 
until they are soft. Take them up, mash them 
very fine, add pepper and salt to the taste. Have 
ready some bread crumbs or grated cracker, and a 
couple of eggs beaten. With a spoon dip out a 
portion of the salsify about as large as an oyster, 
dip it in the egg, then in the cracker, and fry it in 
hot lard. When of a light brown on both sides 
lay them on a dish and send to the table. This 
is a breakfast dish. 

SALSIFY OR OYSTER-PLANT, No. 3. 

195. Wash the roots and scrape them clean ; 
grate them and add a little pepper and salt ; beat 
two eggs, add a pint of milk, and stir in enough 
flour to make a thick batter, also salt to the taste. 
Mix the salsify with the batter, and have ready a 
pan with some hot lard, dip out a spoonful of the 
batter and drop in the pan, then another close by 
the first, and so on. Turn the fritters, and when 



THE NATIONAL COOK BOOK. 101 

they are of a light brown on both sides they are 
done. 
They resemble oyster fritters. 

SALSIFY OR OYSTER-PLANT, No. 4. 

196. Boil the roots till tender, mash them and 
season with salt to the taste. Make a batter as 
directed in No. 3, mix the salsify with it, and pro- 
ceed as before. 



SAUCES. 



APPLE SAUCE. 

197. Pare, core and slice your apples, put them 
in a kettle with water enough to keep them from 
burning, cover them, and as soon as they are soft 
mash them very fine. When they are nearly cold 
sweeten them to the taste. 

Quince sauce is made in the same manner. 

LEMON SAUCE. 

198. Half a pint of water, 

Five ounces of nice brown sugar, 
Two ounces of butter, 
Three tea spoonsful of flour, 
The rind of a lemon grated, and some of the 
juice. 

Mix the flour smoothly with a little cold water, 



102 THE NATIONAL COOK BOOK. 

and stir it into half a pint of boiling water, let it 
boil one minute, then add the sugar, the butter, 
and the grated rind of one lemon. Stir in as much 
of the lemon juice as will make it an agreeable acid. 
Some prefer nutmeg and vinegar to the lemon. 
To be served hot. 

YORKSHIRE SAUCE. 

199. Three ounces of butter, 

Five table spoonsful of powdered sugar, 
Three drops of essence of lemon, 
Nutmeg or cinnamon to the taste 

Beat the butter and sugar to a cream, and add 
the lemon and spice. 

This sauce is eaten with baked puddings, fritters, 
&c. Some add a tea spoonful of brandy. 

NUN'S BUTTER. 

200. Take equal portions of butter and sugar ; 
beat them well together, then add cinnamon and 
nutmeg to the taste. 

DRIED PEACH SAUCE. 

201. Pick your fruit, wash it through several 
waters ; then pour as much hot water on as will 
cover it, and let it stand all night. The next morn- 
ing put the fruit, and the water it was soaked in, 



THE NATIONAL COOK BOOK. 103 

into a preserving kettle, and stew the peaches till 
they are very soft ; when done pass the fruit through 
a colander to make it perfectly smooth, sweeten it 
to your taste, put it back in the stew-pan and let 
it boil once. Stand it away to cool. 

CRANBERRY SAUCE. 

202. Pick and wash your cranberries, and add 
half a tea-cup of water to a quart ; stew them till 
they will mash, then add the sugar ; let them boil 
a few minutes, and pour them while warm into the 
dishes they are to be served in. 

WINE SAUCE. 

203. Two gills of water, E 
Two table spoonsful of brown sugar, 

Two small tea spoonsful of flour, 
One ounce of butter, 
One gill of wine. 

Stir the sugar into the water, and as soon as it 
boils add the flour, which should be mixed smoothly 
with a little cold water. Let it boil one minute, 
then take it off the fire, and add the butter and 
wine. It should be sent to the table warm. Adl 
ground cinnamon to your taste. 

RICH WINE SAUCE. 

204. Half a pint of boiling water, 



104 THE NATIONAL COOK BOOK. 

Five ounces of sugar, 
Three ounces of butte^ 
Two gills of wine. 

Mix the flour to a smooth paste with a little cold 
water, stir this into the half pint of boiling water. 
Let it boil about one minute. Take it off, and add 
the sugar, (brown is the best,) butter, and wine. 
Some prefer a little nutmeg. 

Serve it hot. 



CREAM SAUCE. 

205. Boil a pint of cream, sweetened very well 
with white sugar, and flavored with grated lemon- 
peel, or vanilla. 

Let it boil once, then take it off the fire and 
strain it. 

Serve it hot or cold, according to the dishes it is 
to be eaten with. 



VEGETABLE SAUCE. 

206. Take equal quantities of ripe tomatoes 
and young ochras ; chop the ochras fine, skin the 
tomatoes, and slice an onion. Put all into a stew- 
pan, with half an ounce of butter, salt and pepper 
to the taste. Stew it very slowly. When the 
vegetables are tender serve it. 

With cold meat this sauce is very good. 



THE NATIONAL COOK BOOK. 105 

TOMATO MUSTARD. 

207. Cut a peck of tomatoes in small pieces, 
boil them till tender. Rub them through a sieve 
to extract the pulp, which put on and boil until 
nearly dry. Then add one table spoonful of cayenne 
pepper, one table spoonful of black pepper, one 
tea spoonful of cloves, two table spoonsful of mus- 
tard seed, and two table spoonsful of salt. Boil 
the whole a few moments, and when cold bottle it 
and cork it tightly. 

If this should not be quite salt enough, a little 
more may be added before it is boiled the last time. 

Put a table spoonful of sweet oil on the top of 
each bottle before it is corked, to exclude the air. 

EGG SAUCE. 

208. Boil half a pint of milk, and stir into it 
as much flour mixed with cold water as will 
thicken it. Then take it off the fire, and beat in 
gradually three ounces of butter ; add a little salt. 
Boil two eggs hard ; chop them finely, and add 
them to the milk and butter. 

This sauce is used for boiled chicken or fish. 

DHAWN BUTTER. 

209. Boil half a pint of milk, and stir into it 
as much wheat flour mixed with cold milk, as will 
thicken it. Take it off the fire and beat in grad- 
ually three ounces of butter. Add a little salt. 



106 THE NATIONAL COOK BOOK. 

This is poured over asparagus and some other 
vegetables. 

ONION SAUCE. 

210. Peel the onions, put them on to boil in 
equal portions of milk and water, but no salt, as 
it will curdle the milk. When soft, drain them in 
a colander, put them in a pan, chop them up finely, 
and add butter, pepper and salt to the taste. Onions 
for sauce ought to be white. 

MINT SAUCE. 

211. Choose some young mint, pick and wash 
it ; chop it very fine, and pour on enough vinegar 
to wet it. To every gill of vinegar allow two gills 
of brown sugar. 

The sugar should be dissolved in the vinegar, 
then poured on the mint. 

MUSHROOM SAUCE. 

212. Peel and wash a quart of mushrooms, put 
them in a stew-pan, with a little salt, pepper, and 
two ounces of butter. Cover the stew-pan, and 
simmer them slowly till they are tender. Mix 
smoothly one tea spoonful of flour with a gill of 
cream, stir this into the mushrooms, let them boil 
once, and serve them. 

Mace, nutmeg, and cloves may be stewed with 
this sauce, if spices are preferred. 



THE NATIONAL COOK BOOK. 107 

PARSLEY SAUCE. 

213. Make some drawn butter, (see No. 209,) 
and whilst it is warm stir into it some parsley finely 
chopped. 

CAPER SAUCE. 

214. Make a half-pint of drawn butter, (see 
No. 209,) and into this stir half a wine-glass of 
capers with two table spoonsful of vinegar. 

HASLET SAUCE. 

(For roast Pig.) 

215. Put on the feet and liver of the pig with 
just enough water to cover them, with a little salt. 
Let them stew slowly, when the feet are tender 
take them up, cut them in two or three pieces, but 
do not take out the bones ; chop the liver, return it 
and the feet to the liquor they were boiled in ; set 
the stew-pan over the fire, add pepper, salt and 
sweet-marjoram to the taste. Roll a piece of but- 
ter in flour, and stir in to thicken the gravy, add 
two glasses of port wine and serve it hot. 

Any kind of spice may be added. 

HORSE RADISH SAUCE. 

216. Grate a stick of horse-radish, mix with it 
as much vinegar as will cover it, and a tea spoon- 
ful of sugar, with a little salt. 

This is generally eaten with roast beef or cold 
meat. 



108 THE NATIONAL COOK BOOK, 

FRENCH TOMATO SAUCE. 

217. Peel your tomatoes and cut them in small 
pieces. Make a dressing for six tomatoes of a table 
spoonful of sweet oil, one table spoonful of vine- 
gar, half a tea spoonful of common mustard, or one 
tea spoonful of French mustard, cayenne pepper and 
salt to the taste. Pour this dressing over the to- 
matoes, stir them well and serve them. 

Tomatoes may be dressed as cucumbers, and 
make a very good sauce for cold meat. 

OYSTER SAUCE. 

218. Cut off the beards and boil them with the 
liquor with a bit of mace and lemon peel. In the 
mean time throw the oysters in cold water and 
then drain them ; strain the spice from the liquor, 
put it into a sauce-pan with the oysters, with two 
ounces of butter rolled in flour, and a gill of rich 
milk or cream. Let it boil once, squeeze in a little 
lemon juice, and serve it hot. 

TOMATO SAUCE. 

219. Wash a dozen tomatoes, cut them in 
pieces but do not skin them. Put them in a stew- 
pan with salt, cayenne pepper, one tea spoonful of 
whole allspice, half a dozen cloves, and four or five 
blades of mace. Stew them slowly till they are 
soft, pass them through a sieve to remove the skins 
and spice ; put them back in the stew-pan, let them 



THE NATIONAL COOK BOOK. 109 

boil five minutes, then add two ounces of butter 
rolled in half a tea spoonful of flour, let it boil 
once, then serve it. 



PICKLES. 

Pickles should always be done in the very best 
cider or wine vinegar, as the chemical preparations 
known by the name of vinegar soften the pickles, 
besides being very injurious to the stomach. 

Stone or glass jars are the best for keeping 
pickles, which should be always completely covered 
with vinegar. When they are first put into the 
jars they require attention for a day or two, to keep 
them filled up, as the vinegar sinks in the jar, or is 
imbibed by the pickles. 

PICKLED PEPPERS. 

220. If you would prefer your peppers less 
pungent, cut an opening in the top of the pepper, 
and take out half the seeds. 

Lay them for two weeks in salt and water which 
will bear an egg. Be careful to keep them covered 
with the brine. Put a board over them to keep 
them under the salt and water, and take off the 
scum as it rises. 

If they are not yellow at the end of two weeks, 
let them remain in the brine a little longer. 

When yellow take them out, wash them, and put 



110 THE NATIONAL COOK BOOK. 

them in a kettle with cold water — cover the top 
with leaves — place them near the fire, let them get 
hot, but do not permit them to simmer. When 
they are greened in this manner, take them out, 
drain them, place them in your jars, and pour cold 
spiced vinegar over them. 

If you wish to stuff them, chop some cabbage 
very fine, season it highly with mace, cinnamon, 
cloves, and mustard seed — stuff the peppers with 
this preparation, and tie a thread round each one 
to keep the stuffing in. 

PICKLED MUSHROOMS, No. 1. 

221. Choose button mushrooms; wipe them 
well with a clean cloth. Sprinkle a little salt over 
them, and put them in a stew-pan, with some pieces 
of mace and whole pepper corns. Simmer them 
slowly till all the juice is out of them. Shake 
them frequently. Let them simmer very gradually 
till all the liquor is dried up, but be carefnl not to 
let the mushrooms get dry. When the juice has 
all evaporated, pour over them as much cold vine- 
gar as will cover them, let them get hot, and put 
them in jars. When cold, cover them closely. 

PICKLED MUSHROOMS, No. 2. 

222. Select the button mushrooms, that is, those 
which are not fully blown. Cut off the ends of 



THE NATIONAL COOK BOOK. Ill 

the stems, scrape them, peel the tops, and wipe 
them on a clean cloth. 

Put them into a stew-pan, with just enough water 
to prevent them from sticking to the bottom of the 
pan. Shake them occasionally, to prevent them 
from burning. 

As soon as they are tender, pour over them some 
boiling vinegar, seasoned with mace, cloves, whole 
grains of pepper, and salt. 

When cool, bottle them, and seal the corks. 

PICKLED ONIONS. 

223. Choose small white onions, peel them, 
and throw a few at a time in a pan of boiling salt 
and water ; as soon as they look clear take them 
out carefully, and place them on a sieve to dry ; 
then put in more, and so on, till all are cooked. 
When they are cold, put them in jars, and pour 
spiced vinegar over them. 

To each quart of the vinegar, put one table 
spoonful of whole allspice, half a table spoonful of 
pepper grains, three or four small pieces of mace, 
half a dozen cloves, and a table spoonful of mus- 
tard seed. Boil all these spices in the vinegar, 
and pour it, boiling hot, over the pickles. 

PICKLED EGGS. 

224. Boil some eggs hard ; take off the shells, 



112 THE NATIONAL COOK BOOK. 

put them into a jar, and cover them with cold 
vinegar. 

CHOW CHOW. 

225. Three cabbages, 
Twenty-five peppers, 

Half a pint of mustard seed, 

Three sticks of horse-radish, chipped. 

Cut the cabbages as for slaw ; chop the peppers 
very fine. Put in a jar a layer of cabbage, a very 
little salt, then a layer of peppers, sprinkle over 
this some horse-radish and mustard seed, and so on, 
til] all is in, then fill up the jars with cold vinegar, 
in every quart of which dissolve two ounces of 
sugar. 

This is very good with hot or cold meat. 

PICKLED WALNUTS. 

226. Rub your walnuts well with a coarse 
towel, and lay them for two weeks in salt and water 
strong enough to float an egg. 

Drain them, and put them in your kettle, with 
fresh water enough to cover them, and let them 
stand twelve hours, where they will keep hot, but 
not boil. 

To one hundred walnuts take one gallon of the 
best vinegar, one ounce of pepper, one ounce of 
cloves, half an ounce of mace, half an ounce of 



THE NATIONAL COOK BOOK. 113 

nutmeg, four ounces of ginger. Break the ginger 
and nutmegs in pieces, bruise the pepper a little, 
and put the spices into the vinegar just before it 
boils. Let it boil five minutes ; pour it out, cover 
it closely, and stand it away to get cold. 

Place the walnuts in your jars, and strew over 
them about four ounces of mustard seed, pounded 
and sifted, then pour the spiced vinegar over and 
cover them closely. 

PICKLED PEACHES. 

227. Select ripe cling-stone peaches. To one 
gallon of good vinegar add four pounds of brown 
sugar ; boil this for a few minutes, and take off 
any scum which may rise. Rub the peaches with 
a flannel cloth, to remove the down, and stick a 
clove in each ; put them in glass or stone jars, and 
pour the liquor upon them boiling hot. When cold, 
cover the jars and let them stand in a cool place 
for a week or ten days, then pour off the liquoi 
and boil it as before, after which return it, boiling. 
to the peaches, which should be carefully covered 
and stored away for future use* 

If your peaches are very hard, boil them in watet 
till tender, before you pickle them, and they will 
be fit for use almost immediately. 

PICKLED BEAN;?. 

228. String-beans^ or French beans, are the 

8 



114 THE NATIONAL COOK BOOK. 

kind used for pickling. Take off the strings but do 
not break the beans ; put them in strong salt and 
water for three or four days ; cover them with a 
board and weight so as to keep them under the 
water. Then take them out, wash them, and put 
them in a preserving kettle with hot water enough 
to cover them, and put leaves or a cloth over them 
to keep in the steam. When they are green take 
them out, drain them and put them in jars ; pour 
hot vinegar over them, with any kind of spice you 
may like best, and a small piece of alum in each jar. 
Radish pods are pickled in the same way. 

PICKLED MANGOES. 
229. Cut your mangoes in half, take out all the 
seeds, tie them together with coarse thread, and 
lay them in strong salt and water for three or four 
days. Then wash and drain them, put them into 
a kettle with vine or cabbage leaves over the top, 
or they may be covered with a clean coarse cloth ; 
pour in hot water enough to cover them, and let 
them stand near the fire to keep hot. When they 
are green take them out, untie them, turn the cut 
side down and drain them. Cut some horse-radish 
in fine slips, and mix with it some mace, cloves, 
pepper, allspice and mustard seed ; fill your man- 
goes with this, and if you like it add a clove of 
garlic to each one, place the two sides together and 
tie them again. Put them in jars and cover them 



THE NATIONAL COOK BOOK. lit) 

with vinegar. Cut off the threads before they are 
sent to the table. 

PICKLED CUCUMBERS. 
230. Select the small sized cucumbers for pick- 
ling. They should be free from bruises and of a 
fine green color, for if they are old and yellow when 
picked from the vines they will never be green 
when they are pickled. Wash your cucumbers in 
cold water to remove all the sand and grit, put 
them in your pickling tub, make a brine of salt and 
water strong enough to float an egg. Pour enough 
of this brine over the cucumbers to cover them ; 
spread over the top a coarse cloth and over this 
put the lid of the tub, which should be just large 
enough to fit inside and slip down so as to press 
on the cucumbers, put a weight on the lid to keep 
it in its place. Let them stand in the salt and 
water till they are perfectly yellow, which will be 
in aboijt nine days. When they are quite yellow 
take them out, wash them in cold water and ex- 
amine each one separately ; if you should find any 
soft or bruised reject them, as they would be likely 
to spoil the others. Put them into a preserving 
kettle, cover them with hot water and vine or cab- 
bage leaves, or if you have no leaves a clean coarse 
towel will answer as well. Put a plate over the 
top and stand them where they will keep hot, but 
not simmer, as that would ruin them. When they 



116 THE NATIONAL COOK BOOK. 

are perfectly green take them out of the water, 
drain them, and put in your jars first a layer of 
cucumbers, then a tea spoonful of whole allspice, 
half a dozen cloves, some strips of horse-radish, and 
half a tea spoonful of mustard seed, then more cu- 
cumbers, and so on till the jar is full. Pour in as 
much good vinegar as will cover them, with a tea 
spoonful of pulverized alum to each jar. In a day 
or two examine them, and fill up the jars with 
vinegar if the pickles have absorbed it so as to 
leave the top ones uncovered. 

If you do not wish to pickle all your cucumbers 
at once, (and they are much better when they are 
freshly pickled,) take them out of the salt and 
water, wash and drain them. Put the brine over 
the fire, boil and skim it ; let it stand to get cold ; 
wash the pickle tub, wipe it dry, put the cucum- 
bers into it ; examine each one that no specked 
ones may be put in the tub, pour the cold brine 
over them, wash the cloth and lid of the ^b and 
replace them as before. Cucumbers will keep in 
this way all winter. They may be pickled a few 
at a time whenever they are wanted. They must 
be soaked twenty-four hours in cold water before 
they are pickled ; if they are so long in salt and 
water they imbibe too much salt to green them 
without soaking. 

Gherkins are done in the same way. 



THE NATIONAL COOK BOOK. 11? 

PICKLED BEETS. 
231. Boil your beets till tender, but not quite 
soft. To four large beets boil three eggs hard, re- 
move the shells; when the beets are done take off 
the skin by laying them for a few minutes in cold 
water and then stripping it off; slice them a quar- 
ter of an inch thick, put the eggs at the bottom, 
and then put in the beets with a little salt. Pour 
on cold vinegar enough to cover them. The eggs 
imbibe the color of the beets, and look beautiful 
on the table. 



PICKLED CHERRIES. 

232. Pick over your cherries, remove all the 
specked ones. Put them into a jar, and pour over 
them as much hot vinegar and sugar as will cover 
them ; to each gallon of vinegar allow four pounds 
of sugar. Boil and skim it and pour it hot over 
the fruit. Let it stand a week, then pour off the 
vinegar and boil it as before, pour it hot over the 
cherries the second time. As soon as they are cold 
tie them closely. 

TOMATO CATSUP, No. 1. 

233. Boil half a bushel of tomatoes until they 
are soft, squeeze them through a fine wire sieve 
and add — 

One quart of vinegar, 



118 THE NATIONAL COOK BOOK. 

Half a pint of salt, 

One ounce of cloves. 

Two ounces of whole allspice, 

Two ounces of ground cayenne pepper, 

A dessert spoonful of ground black pepper, 

Two heads of garlic skinned and separated. 

Mix the whole together and boil three hours ; 
bottle without straining it. 

On the top of each bottle pour a table spoonful 
of sweet oil, cork them closely and seal them. The 
sweet oil by excluding the air tends to preserve the 
catsup. 



TOMATO CATSUP, No, 2. 
234. Slice the tomatoes, put a layer in a deep 
vessel, and sprinkle over some salt ; then another 
layer of tomatoes and salt till all are in. Stand 
them in the sun for two or three days, w T hen they 
are soft pass them through a sieve, and put the 
pulp, thus drained out, over the fire to boil. Add 
cayenne pepper, whole black pepper, mace, cloves, 
allspice, and a little race ginger if you like ; let it 
boil till it is thick, add a clove of garlic ; by tasting 
it you can judge if it is seasoned to your taste. 
When cold, bottle it off; put a table spoonful of 
sweet oil on the top of each bottle, and seal the 
corks. 



THE NATIONAL COOK BOOK. 119 

MUSHROOM CATSUP. 

235. Procure fresh mushrooms, pick them care- 
fully, wipe them clean, and put a layer in the bot- 
tom of a pan, sprinkle over some salt, then another 
layer of mushrooms and more salt until all are in ; 
cover the pan and let them stand two days, mash 
them well and strain them through a hair sieve. 
To each quart of the pulp add one ounce and a 
half of whole black pepper, half an ounce of whole 
allspice, and a few blades of mace. Boil it till re- 
duced to two-thirds the original quantity. When 
done pour it in a pan and stand it away till the 
next day, then pass it through a hair sieve and bot- 
tle it for use. Put it in small bottles, on the top 
of each pour a table spoonful of sweet oil to exclude 
the air. Cork them closely and rosin the corks. 

WALNUT CATSUP. 

236. When your pickled walnuts are soft, mash 
them through the vinegar which covers them, strain 
it and boil it to a proper thickness. Bottle it, put 
a table spoonful of sweet oil on the top of each bot- 
tle, and cork them tightly ; seal the corks and it 
will keep for several years. 

This catsup is excellent. 

PICKLED NASTURTIUMS. 

237. Cut the green seeds of the nasturtiums 



120 THE NATIONAL COOK BOOK. 

with a piece of the stem to each. Put them in a 
jar of cold vinegar. 



PICKLED TOMATOES. 
238. Take one peck of ripe tomatoes, prick 
them with a large needle, and lay them in strong 
salt and water eight days. Then take them out of 
the brine and lay them in vinegar and water for 
twenty-four hours. Scald a dozen small onions in 
vinegar and stand the whole away to get cold. 
Drain the tomatoes and add them to the cold 
onions and vinegar, with two wine-glasses of mus- 
tard-seed and an ounce of cloves. 



PASTRY. 

The flour for pastry should be of the whitest and 
finest quality. It should be mixed with a broad 
knife, as the moisture and warmth of the hand 
makes it heavy. 

The butter should be of the best quality, as if it 
is a little rancid it will taste. To make puff paste 
it should have all the salt washed out of it. 

Iron, or block tin plates are the best for baking 
pastry. 

Always use cold water (in summer iced water) 
to mix pastry, and if it cannot be baked immediate- 
ly, set it away in a cool place. 



THE NATIONAL COOK BOOK. 121 

PUFF-PASTE. 

239. One pound of butter, 
One pound of flour. 

Wash your butter in cold water to extract aL 
the salt ; work it well with a broad wooden spoon 
in order to get out all the water. Lay it between 
clean napkins, put it in a tin pan or plate, set it on 
the ice to get hard, but do not let it freeze. Sift 
your flour in a pan, cut the butter in four equal 
parts, cut one-fourth in very small pieces in the 
flour, but do not touch it, as the warmth of your 
hands will make the paste heavy. Add to the flour 
as much cold water as will make it a stiff dough. 
Turn it out on your pie-board, roll it gently into 
sheets, cut one-third of the remainder of the butter 
into small pieces, and lay over it, sprinkle on a very 
little flour, fold it over, roll it out again, cut one- 
half of the butter which is left in small pieces and 
lay on, put on a little flour, and fold it as before, 
roll it out again, and put on the remainder of the 
butter. It should now be set on the ice, but should 
not come in contact with it. When it is perfectly 
cold, roll it out in a sheet thinner in the centre 
than at the edges of your pie, cut it with a very 
sharp knife the size you wish it. Fill with what- 
ever you choose, and bake in a tolerably quick 
oven. 



122 THE NATIONAL COOK BOOK. 

PLAIN PASTE. 

240. One pound of flour, 
Three-quarters of butter. 

Put the ingredients together in the same manner 
as directed for puff paste. 

COMMON PASTE. 

241. One pound of flour, 
Half a pound of butter. 

Proceed as directed for puff-paste, only the but- 
ter need not be washed, nor the paste placed upon 
the ice. 

A very good paste may be made with the above 
quantity of flour, and a quarter of a pound of but- 
ter, and the same quantity of nice fresh lard. 

LEMON PUDDING, No. 1. 

242. Half a pound of sugar, 
Half a pound of butter, 
Five eggs, 

The grated rind and juice of one lemon, 
Half a gill of brandy. 

Beat the butter and sugar. Whisk the eggs and 
add to it the grated yellow rind and juice of one 
lemon, and lastly the liquor. Make a puff-paste, 



THE NATIONAL COOK BOOK. 123 

line your pie plates with it, and pour in the mix- 
ture. These ingredients will make three puddings. 

It requires a moderate oven. 

This is a very rich and expensive kind of pud- 
ding — for a plainer kind see No. 2. 

In place of the liquor, a table spoonful of rose 
water, and a tea spoonful of grated nutmeg may 
be added. 

LEMON PUDDING, No 2. 

243. Half a pound of sugar, 

A quarter of a pound of butter, 

Five eggs, 

The grated yellow rind and juice of one lemon. 

Beat the butter and sugar to a cream. Whisk 
the eggs and add to it, then stir in the lemon juice 
and grated rind. 

Make a paste, cover your pie plates, pour in the 
mixture, and bake in a moderate oven. 

Two table spoonsful of brandy may be added, 
if preferred, to flavor it. 

ORANGE CHEESE-CAKE. 

244. A quarter of a pound of butter, 
A quarter of a pound of sugar, 
Three eggs, 

A wine glass of milk or cream. 
Two ounces of sponge cake, 



124 THE NATIONAL COOK BOOK. 

The rind of one orange grated. 
Half a nutmeg, 

One table spoonful of brandy, or two of rose 
water. 

Pour the milk or cream over the sponge cake to 
moisten it. Then stir together your butter and 
sugar, whisk your eggs, mash the cake very fine, 
and mix all together with the liquor and spice. 

Line your pie plates with paste, fill with the 
mixture, and bake in a moderate oven. 



LEMON CHEESE-CAKE. 
245. A quarter of a pound of butter, 

A quarter of a pound of sugar, 

A wine glass of milk or cream, 

Two ounces of sponge cake, 

Three eggs, 

The grated rind of one and juice of half a 
lemon. 

Slice the cake, and pour over it the milk or 
cream. Beat the butter and sugar together, and 
stir into it. Mash the sponge cake very fine, and 
add to the above. Grate the yellow rind, and 
squeeze the juice of half a lemon and stir in. 

Cover the pie plates with paste, fill with the 
mixture, and bake in a moderately hot oven 



THE NATIONAL COOK BOOK. 12£ 

CURD CHEESE-CAKE. 
246. One quart of milk, 
Half a pound of sugar, 
A quarter of a pound of butter, 
Five eggs, 

One tea spoonful of grated nutmeg, 
A quarter of a pound of currants. 

Warm the milk, and turn it to a curd, with a 
piece of rennet, or a table spoonful of the wine in 
which a rennet has been soaked. As soon as the 
milk is a thick curd, take it out with a broad ladle 
or spoon, and lay it on a sieve to drain. Beat the 
eggs, and add the drained curd, also the sugar and 
butter, which must have been beaten to a cream, 
then the spice and fruit. 

For those who would prefer it sweeter, more 
sugar may be added. 

Line your pie plates with paste, fill them with 
the above mixture, and bake in a moderately hot 
oven. 

COTTAGE CHEESE-CAKE. 
247. One pint of curd, 

One gill and a half of cream, 

Three eggs, 

Sugar, nutmeg, and cinnamon to the taste. 

Mix the curd and cream thoroughly together. 
Ik at the eggs, add them with the sugar and spice. 



126 THE NATIONAL COOK BOOK. 

Make a paste, cover your pie plates, and fill them 
with the mixture. 

Bake in a moderate oven. 

tNDIAN FLORENDINBS. 

248. One quart of milk, 
Three eggs, 

One ounce of butter, 
Two table spoonsful of brandy, 
Sugar to the taste, 

As much Indian meal as will make the milk 
as thick as pap. 

When the milk boils, stir in the Indian meal till 
it is thickened about like pap, then add the butter. 

Set it off to cool. When cold stir in the eggs, 
which must have been well beaten, then the sugar 
and brandy. 

They are very good without brandy. 

Make a paste, cover your pie plates, pour in the 
above mixture, and bake in a moderate oven 

RICE FIjORENDINES. 

249. One quart of milk, 
Eight eggs, 

Sugar to the taste, 
A quarter of a pound of butter, 
One tea spoonful of cinnamon, 
One tea spoonful of nutmeg, 



THE NATIONAL COOK BOOK. 127 

Brandy, or rose-water to the taste. 
Rice flour enough to thicken the milk. 

Boil the milk, and stir in enough rice flour 
mixed with cold milk, to thicken it about as stiff as 
thick molasses. Add the butter while it is hot. 
Beat the eggs, stir them in when it gets cold, and 
add the other ingredients, bake in pie plates, with 
an under crust only. 

ORANGE PUDDING. 

250. Half a pound of butter, 
Half a pound of sugar, 
Five eggs, 

Two table spoonsful of brandy, 
The rind of an orange. 

Lay the rind of an orange to soak over night. 
The next day boil it and mash it fine. It must be 
boiled in fresh water. 

Beat the butter and sugar as for cake. Whisk 
the eggs and add to it, then stir in the liquor and 
orange. 

Cover your pie plates with rich paste, fill them 
and bake in a moderate oven. 

ALMOND PUDDING. 

251. Half a pound of butter, 
Half a pound of sugar, 



128 THE NATIONAL COOK BOOK. 

Five eggs, 

Six ounces of sweet almonds, 
Two ounces of bitter almonds. 
Half a gill of rose-water. 

Blanch the almonds, pound them in a mortar to 
a paste with a little rose-water. Stir the butter 
and sugar to a cream. Whisk the eggs, mix all 
the ingredients together, line your pie plates with 
paste, fill them, and bake them as directed for other 
puddings. 

COCOA-NUT PUDDING, No. 1. 

252. A quarter of a pound of sugar, 
A quarter of a pound of cocoa-nut, 
Three ounces of butter, 

The whites of six eggs, 

Half a glass of wine and brandy mixed, 

One table spoonful of rose-water. 

Beat the butter and sugar smooth, whisk the 
eggs and add to it, then stir in the grated nut and 
liquor. 

Cover your pie plates with rich crust, fill them 
with the mixture, and bake in a moderate oven. 

COCOA-NUT PUDDING, No. 2, 

253. Haifa pound of sugar, 
Half a pound of butter. 



THE NATIONAL COOK BOOK. 129 

One pound of nut, 

Eight eggs, the -whites only, 

Half a gill of wine and brandy mixed, 

One table spoonful of rose-water. 

Peel off the outer skin of the cocoa-nut, grate it 
and stir it into the butter and sugar, which must 
be beaten to a cream. Add the brandy, wine, and 
rose-water, then the whites of the eggs, which must 
be whisked till they are dry. 

Bake in a puff paste. 



APPLE PUDDING, No. 1. 

254. Half a pound of the mashed apple, 

Half a pound of butter, 

Half a pound of sugar, 

Five eggs, 

Half a nutmeg, 

Two table spoonsful of brandy, or rose-water 
if preferred. 

Peel the apples and core them; cut them in 
small pieces, and stew them in very little water till 
they are soft. Pass them through a sieve to free 
them from lumps. 

Beat the butter and sugar smooth, whisk the 
eggs and add to it ; then stir in the apples, (which 
should be half a pound when mashed,) brandy or 



130 THE NATIONAL COOK BOOK. 

rose-water and nutmeg. Cover your pie plates 
with a rich crust and bake in a moderate oven. 
These are very rich. 

APPLE PUDDING, No. 2. 

255. One pound of grated apple, 
Half a pound of butter, 

Half a pound of sugar, 

Six eggs, 

Half a pint of cream, 

The juice and grated rind of one lemon. 

Grate your apples ; beat the butter and sugar 
very light, whisk the eggs and add to it, add the 
apples, cream and lemon. Stir all together, line 
your pie plates with rich paste, pour in the mix- 
ture and bake it. 

A few currants may be added. 

PLAIN APPLE PUDDING, No. 3. 

256. One pound of the mashed apples, 
A quarter of a pound of butter, 
Sugar to the taste, 

Six eggs, 

One tea spoonful of cinnamon, 

Half a nutmeg, 

Brandy or rose-water to the taste. 

Peel the apples, cut them in slices, and stew 



THE NATIONAL COOK BOOK. 131 

them in a very little water till they are tender. 
Mash them fine, and while they are hot add the 
butter. Set them away to cool. Beat the eggs, 
and when the apples are cold add the eggs and su- 
gar, liquor and spice. Cover your pie plates with 
plain paste, fill them and bake in a moderate oven. 
A quarter of a pound of dried currants may be 
added if preferred. 

PUMPKIN PUDDING, No. 1. 

257. A quarter of a pound of butter, 
Sugar to the taste, 

Eight eggs, 

Two table spoonsful of brandy, 
One tea spoonful of cinnamon, 
One tea spoonful of grated nutmeg, 
One pint ot mashed pumpkin. 

Stew the pumpkin in very little water, mash it 
fine, and add the butter to it whilst it is hot ; whisk 
the eggs and stir into the pumpkin when it is cool 
enough, and add the other ingredients. Bake in a 
light paste. 

PUMPKIN PUDDING, No. 2. 

258. Eight eggs, 

One pint of stewed pumpkin, 
A quarter of a pound of butter, 
A quarter of a pound of sugar, 



132 THE NATIONAL COOK BOOK, 

Two table spoonsful of brandy, 
One tea cupful of cream, 
One tea spoonful of cinnamon, 
One tea spoonful of nutmeg. 



Stew the pumpkin in very little water, mash it 
very fine, add the butter and stand it away to cool. 
Beat the eggs, and when the pumpkin is cool add 
them and the other ingredients. Line your pie- 
plates with paste, pour in the pumpkin, and bake 
in a moderately hot oven. 

When they are to be sent to the table sift sugar 
over them. 



QUINCE PUDDING 

259. Six ounces of mashed quinces. 
Half a pound of butter, 
Haifa pound of sugar, 
Five eggs, ■ 
A. table spoonful of brandy. 

Stew the quinces, mash them very fine, and when 
nearly cold add to them the butter and sugar beaten 
to a cream. Whisk the eggs very light and stir 
in with the other ingredients. Cover your pie- 
plates with a nice paste, pour in the mixture and 
bake it. 



THE NATIONAL COOK BOOK. 133 

FRENCH CUSTARD PUDDING. 

260. One pint of milk, 

One table-spoonful of flour, 

Three eggs, 

Sugar to the taste, 

Flavored with rose-water, essence of lemon, 
or brandy. 

Put on the milk to boil, mix the flour smoothly 
with a little cold milk ; as soon as the milk boils 
stir in the mixture of flour and milk. Let it boil 
one minute, take it off and set away to cool. Beat 
the eggs, and when the milk is cool add them to it 
with the sugar, then the spice and rose-water, or 
whatever it is to be flavored with. Line your pie 
plates with paste, pour in the above mixture, and 
bake it in a moderate oven. 



POTATO PUDDING. 

261. Half a pound of butter, 
Half a pound of sugar, 
Half a pound of mashed potatoes, 
Half a gill of cream, 
Five eggs, 

Two table spoonsful of brandy, 
The grated peel of one orange, 
One tea spoonful of nutmeg, 
One tea spoonful of cinnamon. 



134 THE NATIONAL COOK BOOK. 

Mash the boiled potatoes with the cream, and 
when cool, add to it the butter and sugar beaten 
to a cream, the eggs well whisked, and all the 
other ingredients. Bake in a puff paste. 

SWEET POTATO PUDDING. 

262. Made as the white potato. 

CRANBERRY TARTS. 

263. Stew your cranberries with sugar in the 
proportion of a pound of sugar to a pound of fruit, 
and merely enough water to melt the sugar. When 
they are done set them away to get cold. Make 
some shells of puff paste and fill with the fruit. 

RHUBARB TARTS. 

264. Cut your fruit in pieces, strew over it 
plenty of sugar, and stew it till it is soft, then mash 
it fine. Line your pie plates with good light paste, 
bake it, and when the shells are cold fill them with 
the stewed fruit. 



RIPE PEACH PIE. 
265. Pare your peaches, cut them in halves or 
quarters according to their size ; lay them in a dish, 
and between every layer of peaches strew 7 sugar 
according to the acidity of the peach. Line your 
pie plates with a paste, then put in the fruit and 



THE NATIONAL COOK BOOK. 135 

cover with a lid of paste, leaving a small opening 
in the centre for the steam to escape. 

Ripe peach pie may be made without any sugar; 
when the pie is baked take off the top crust, mash 
the fruit, and add as much sugar as will sweeten it. 
Be careful not to break the crust as it will disfigure 
the pie. 

PEACH POT PIE. 

266. Line the sides of a deep pot with a paste 
made in the proportion of half a pound of butter to 
one pound of flour. Then pare and slice some 
peaches, sugar them to your taste, and fill up the pot 
and cover the top with the paste, leaving an open- 
ing in the middle of the crust to permit the steam 
to escape while the pie is baking. Bake it in a 
moderately hot oven, and when cold serve it with 
Gream. 

QUINCE PIE. 

267. The quinces are prepared in the same 
manner as for quince marmalade. Make your 
paste, line your pie plates, fill them with the mar- 
malade, cover with a lid of paste and bake them. 

Quince pies made in this way, are excellent dur- 
ing the winter when fruits are scarce. 

PLUM PIE. 

268. Cut your plums in two, and take out the 



VSQ THE NATIONAL COOK BOOK. 

stones. Make a paste, line jour pie plates, put in 
a layer of fruit and one of sugar, in the proportion 
of three-quarters of a pound of sugar to one pound 
of fruit. Roll out some paste, cover the pies and 
bake them in a moderate oven. Leave an opening 
in the centre of the lid to allow the steam to es- 
cape while they are baking. 

QUINCE DUMPLINGS. 
269. Pare and core your quinces, put them in a 
sauce-pan with very little water, and as soon as 
they begin to get tender take them out. Make a 
paste of six ounces of butter to a pound of flour, 
cover the fruit, tie them in dumpling cloths and 
boil them. 



PEACH DUMPLINGS. 

270. Choose large free-stone peaches; peel 
them, make a paste of six ounces of butter to one 
pound of floor ; cover each peach with this paste, 
and boil them in cloths or nets till the fruit is ten- 
der. They are very nice. Serve with sugar and 
cream. 

APPLE DUMPLINGS. 

271. Make a paste of six ounces of butter to a 
pound of flour. Pare your apples, take out the 
cores, and cover them with the paste : tie them in 



THE NATIONAL COOK BOOK. 137 

cloths and boil them till the apples are tender. 
Serve with sugar and cream, or molasses and 
butter. 

CHERRY PIE. 

272. Stew your cherries with sugar, in the 
proportion of a pound of cherries to half a pound 
of sugar, and stir in a little flour to thicken the 
syrup. Make a paste, as rich as you like, line 
your pie plates, fill with the fruit, and coyer with 
a lid of the paste. 

RHUBARB PIES. 

273. Cut the young stalks hi pieces about half 
an inch in length. Make a paste, cover the bot- 
tom of your pie plate, put in the fruit with a great 
deal of sugar, about four table spoonsful to each 
pie : put on a cover and bake them till the fruit is 
soft. 



SWEET DISHES. 

GUERNSEY PUDDING. 
274. Half a pound of beef suet, 
One pound of flour, 
Half a pound of dried currants, 
Half a pound of stoned raisins, 
Two eggs, 



138 THE NATIONAL COOK BOOK. 

Nutmeg and cinnamon to the taste, 
Half a salt spoonful of salt. 

Shred the suet, chop it fine, and rub it through 
the flour. Wash, pick, and dry the currants ; seed 
the raisins, mix the currants and raisins together, 
and dredge over them as much flour as will adhere 
to them. 

Beat the eggs till they are very thick and light, 
and add enough milk to form a batter — stir in the 
eggs, then the spices and salt, and lastly the fruit. 

Dip your pudding bag into cold water, turn it 
wrong side out and flour it well, then turn it back 
again, pour in the batter, tie the mouth of the bag 
with a strong string, but take care to leave a space 
sufficient to allow the pudding to swell. 

Have ready a pot of boiling water, with a plate 
in the bottom to prevent the bag from touching the 
bottom of the pot, put in the pudding and let it 
boil two hours and a half. 

Keep a kettle of boiling water to fill up the pot 
as may be required. When the pudding is done, 
take it out of the pot, dip it for an instant in cold 
water, untie the bag, and turn it out on a dish. 

To be eaten with sweet sauce. 



EVE'S PUDDING. 

275. Six eggs, 
Six apples, 



THE NATIONAL COOK BOOK. 139 

Six ounces of bread crumbs, 
Six ounces of currants, 
Six ounces of sugar, 
Nutmeg to the taste, 
Half a salt spoonful of salt. 

Beat the eggs very light, add to them the apples, 
which must be finely chopped, the currants, sugar 
and bread crumbs, nutmeg and salt. 

If the mixture should be too thick, add a little 
milk. 

Pour the batter in a pan leaving a space at the 
top, tie a cloth tightly over the pan so as to exclude 
all the water, and let it boil three hours. Serve it 
with sweet sauce. 

FRENCH PUDDING. 
276. One quart of milk, 
Ten table spoonsful of flour, 
Eight eggs. 

Beat the eggs very light, add them to the milk, 
with the flour. Butter a pan, pour in the mixture, 
and bake it. Serve it hot with sweet sauce. 



SAGO PUDDING. 
277. A quarter of a pound of sago, 
Three pints of milk, 



140 THE NATIONAL COOK BOOK. 

Eight eggs, 
Sugar to the taste, 
A quarter of a pound of butter. 
Half a pound of currants, 
Half a tea spoonful of nutmeg and cinnamon 
mixed. 

Pick and wash the sago, and pour over it enough 
warm water to cover it. Put it in a warm place, 
and let it stand for three hours to soak. 

Wash, pick, and dry your currants, and sift flour 
over them. 

Boil the sago in the milk until it is completely 
incorporated with it. Add the butter and stand it 
away to cool. Beat the eggs, and stir them into 
the milk ; add the sugar, fruit, and spice. 

Butter a deep dish, pour in the mixture and 
bake it. 

FRENCH BREAD PUDDING. 

278. One-half of a four cent baker's loaf, 
One quart of milk, 
Three eggs, 

One gill of dried currants, 
Sugar to the taste. 

Boil the milk, slice the bread, and pour the boil- 
ing milk over it. Stand it away to cool. 

Beat the eggs, and add them and the sugar when 



THE NATIONAL COOK BOOK. 141 

the milk is cool. Wash, pick and flour the cur- 
rants, and stir them in to the mixture. Put it in a 
pudding dish, and bake it half an hour in a mode- 
rate oven. Serve it with or without sweet sauce. 

GREEN CORN PUDDING. 

279. Cut off the cob one dozen ears of green 
corn whilst in the milky state. Beat five eggs very 
light, add to them one quart of milk, with sugar 
to the taste, stir in the grains of corn, butter tho- 
roughly the bottom and sides of a pudding pan, 
pour in the mixture, and bake it in a very moderate 
oven for three hours. It may be eaten with any 
kind of sweet sauce ; or the sugar may be left out 
of the pudding, and then it may be eaten hot for 
breakfast with butter. 

RICE CUP PUDDINGS. 

280. Pick and wash a tea cupful of rice, and 
boil it in a quart of milk till it is very thick and 
dry ; add to this whilst it is hot, a pint of rich 
milk or cream, and two ounces of butter. When 
it is sufficiently cool, add three eggs, well beaten, 
and sugar to the taste. Butter your cups, pour in 
the mixture, and bake in a moderate oven. Grate 
nutmeg over the top, and serve them with cream. 

NEWCASTLE PUDDING. 
2S1. Make a custard of six eggs to a quart of 



142 THE NATIONAL COOK BOOK. 

milk and sugar to the taste. Beat the eggs ; stir 
them in the milk, and add the sugar. Butter some 
bread, lay it in the bottom of a dish, then strew- 
over it some currants, then another layer of but- 
tered bread and currants. Pour on the egg and 
milk prepared as above, and bake it until the cus- 
tard is thick. 

PEACH BAKED PUDDING. 

282. Line a deep pudding dish with slices of 
baker's bread cut thin. Fill up the dish with ripe 
peaches cut in pieces and sugared, cover the top 
with some bread sliced thin, buttered and dipped 
in the yelk of an egg well beaten. Set the pud- 
ding in the oven and bake it. Serve it with milk 
or cream. 

FARMER'S APPLE PUDDING. 

283. Stew some tender apples ; if the apples 
are juicy they will require very little water to cook 
them ; add to one pound of the mashed apple, 
whilst it is hot, a quarter of a pound of butter, and 
sugar to the taste. Beat four eggs and stir in when 
the apple is cold. 

Butter the bottom and sides of a deep pudding 
dish, strew it very thickly with bread crumbs, put 
in the mixture, and strew bread crumbs plentifully 
over the top. Set it in a tolerably hot oven, and 
when baked, sift sugar over. 

This is good with a glass of rich milk. 



THE NATIONAL COOK BOOK. 143 

It is a good substitute for pie, and can be eaten 
by those who cannot partake of pastry. 

RICE PUDDING, No. 1. 

284. Half a tea cup of rice, 
Two ounces of butter, 
Three pints of milk. 

Five eggs, 

Sugar to the taste. 

Put the rice and milk together, and simmer it 
gently till the rice is soft, then take it out and 
add the butter while the rice is hot. Set it away 
to cool. Beat the eggs, stir them in when the rice 
is cool, and add the sugar. Put the mixture in a 
pudding dish, place it in a moderate oven, and as 
soon as it forms a custard take it out. 

Grate nutmeg over the top. 

RICE PUDDING, No. 2. 

285. One quart of milk, 

Rice flour enough to thicken the milk, 

Six eggs, 

Two ounces of butter, 

Sugar to the the taste. 

Boil the milk and thicken it with rice flour mixed 
with cold milk. It should be about as thick as 
pap. 



144 THE NATIONAL COOK BOOK. 

Add the butter while the milk is hot. When 
cool add the beaten eggs, and sugar to the taste. 

Put it in a deep dish and bake it till a fine cus- 
tard is formed. 

Dried currants may be added before it is baked, 
also a little lemon or rose-water. 



BOILED RICE PUDDING. 

286. Pick and wash your rice, tie it in a pud- 
ding bag, allowing it room to swell. Boil it till 
the rice is soft, and serve it with sugar and cream, 
or molasses and butter. 

RICE PUDDING WITH FRUIT. 

287. Put your rice in a stew-pan, with very 
little milk ; that is, to one cup of rice one gill of 
milk. Stand it where it will be hot, but not boil ; 
when the rice has absorbed all the milk add to it a 
quarter of a pound of dried currants, and one egg, 
well beaten. Boil it in a bag till the rice is tender, 
and serve it with sugar and cream. 

More fruit may be added to the rice if it should 
be preferred. 

RICE CUPS. 

288. Boil some rice in very little milk so as it 
may be perfectly dry when done. Mash it fine, 
and while it is hot add a little butter and sugar to 



THE NATIONAL COOK BOOK. 145 

the taste. Put the rice in cups ; you should fill 
them as full as they will hold, by pressing the rice 
into them. When they are cold, turn them out on 
a dish, pour a custard round them, and eat them 
with cream. 

PLUM FUDDING. 

289. One quart of milk, 
Six eggs, 

A quarter of a pound of seeded raisins, 
A quarter of a pound of currants, 
Sugar to the taste. 

Beat the eggs, and add them to the milk with 
the fruit. Pour it in a pudding dish, cover the top 
with slices of bread well buttered. First dip the 
bread in the milk, so as it may be brown when it 
is baked. 

This is generally eaten cold. It may be flavored 
with lemon or vanilla. 

BOILED PUDDING, No. 1. 

290. Pour over a pint of the crumbs of baker's 

bread as much boiling milk as will moisten it, 

mash it smoothly in the milk. Beat the yelks of 

four eggs and add them to the bread and milk, beat 

it very hard ; then whisk the whites of the eggs 

and stir in gently with as much flour as will make 

a batter. Fruit may be added if preferred, but the 
10 



146 THE NATIONAL COOK BOOK. 

pudding will be lighter without. Rinse your pud- 
ding bag, flour it on the inside, pour in the batter, 
tie it very closely, leaving room for it to swell. 
Boil it two hours. 



BOILED PUDDING, No. 2, 

291. Eight eggs, 
One quart of milk, 
One pint of flour, 
Salt just to taste. 

Beat the eggs very light, the yelks and whites 
separate — the yelks should be as thick as batter — 
add to them the flour and milk alternately, and 
very gradually, beating it hard all the time ; then 
stir in the whites, but do not beat it after they are 
in. The whites should be very dry. Wet your 
pudding bag, wring it dry, flour the inside, and 
pour in the pudding. It requires one hour to boil, 
and is very delicate, being very little thicker than 
a custard. Serve it with any kind of sweet sauce. 
This makes a light wholesome pudding. 

INDIAN BOILED PUDDING. 

292. One quart of milk, 
Four eggs, 

Half a pound of dried currants, 
Two ounces of butter, 



THE NATIONAL COOK BOOK. 147 

Salt just to taste, 

Indian meal sufficient to form a batter. 

Stand the butter near the fire where it will dis- 
solve without getting hot. Stir as much Indian 
meal in the milk as will form a thick batter, then 
add the salt and melted butter. Separate the yelks 
and whites of the eggs ; beat the yelks very thick 
and light, and add to the batter ; whisk the whites 
till they are very dry, stir them gently into the 
mixture. Have your currants washed, picked and 
dried, flour them and stir in at the last. 

Dip your pudding bag in water, wring it out, 
turn it wrong side out, flour it well, turn it again, 
pour in the mixture and tie it closely with a strong 
string, taking care to leave room at the top of the 
bag for the pudding to swell. 

Have ready a pot of boiling water, put the pud- 
ding in, and have a kettle of boiling water to fill 
it up as it boils away. Keep the pudding boiling 
all the time, as it would be heavy if it should 
cease. Let it boil three hours. When done im- 
merse the bag for an instant into a pan of cold wa- 
ter, untie the string, turn back the bag and place 
your pudding on a dish. Serve it immediately. 

To be eaten with any kind of sweet sauce. 

INDIAN BAKED PUDDING. 

293. One pint of Indian meal, 



148 THE NATIONAL COOK BOOK. 

One heaping table spoonful of wheat flour, 

A table spoonful of butter, 

Four eggs, 

Salt just to taste, 

Milk enough to form a batter. 

Stand your butter near the fire to warm, add it 
to the Indian meal, then the salt and milk. Beat 
the eggs very light, the yelks and whites separate ; 
add the yelks to the Indian batter, then the whites 
alternately with the flour. Do not beat it after the 
whites are in. Butter a pan, pour in the batter, 
and bake it in a moderate oven. 

This pudding is very good with a quarter of a 
pound of currants and a quarter of a pound of rai- 
sins, floured and stirred into the batter. 

To be served with sweet sauce of any kind. 

OXFORD PUDDING. 
294. Half a pint of bread crumbs, 
One pint of milk, 
Six eggs, 

Two ounces of butter, 
Half a pint of cream, 
A quarter of a pound of dried currants, 
Sugar and nutmeg to the taste. 

After the bread is soaked in the milk, which 
should be warm, mash it very smooth and add the 



THE NATIONAL COOK BOOK. 149 

butter while it is hot. Beat the eggs very light, 
the yelks first, and stir them into the bread and 
milk, then add the cream, sugar, nutmeg and fruit. 
Lastly have the whites whisked to a dry froth ; 
stir them gently into the mixture ; butter your cups, 
half fill them with the batter, and bake them in a 
tolerably hot oven. Serve with pudding sauce. 

COLLEGE PUDDING. 
295. Four eggs, 

One pint of milk, 

A little salt, 

Flour to make a rather thin batter, 

One dessert spoonful of dissolved carbonate of 
ammonia. 

Beat the yelks of the eggs very light, add the 
salt, milk and flour. The batter must not be thick. 
Beat the whole very hard for ten or fifteen minutes. 
Then stir in gently the whites of the egg, which 
should have been whisked very dry. Do not beat 
the batter after the whites are in, only stir it suffi- 
ciently to incorporate them with it. Lastly add 
the ammonia. Butter well a cake mould or iron 
pan, pour in the mixture and bake it in an oven 
about as hot as for bread. 

This pudding is very nice with wine or lemon 
sauce. Cream sauce may be served with it if pre- 
ferred. 



150 THE NATIONAL COOK BOOK, 

BLANC MANGE. 
29G. One pint of milk, 
One pint of cream, 
One ounce of isinglass, 
The grated rind and juice of one lemon, 
Sugar to the taste. 

Boil the milk and pour it whilst hot over the 
isinglass, let it stand near the fire until it is per- 
fectly dissolved, then strain it through a flannel 
jelly bag into the pint of cream, to which add the 
grated rind and juice of one lemon, and sugar to 
the taste. Let the whole boil once ; take it off the 
fire, strain it again through your jelly bag, and 
pour it in moulds. Set it in a cool place. 

CLEAR BLANC MANGE. 
297. Boil four calves' feet in three quarts of 
water until the water is reduced to one quart, then 
strain it through a flannel jelly bag and stand it 
away to cool. When it is perfectly cold scrape off 
all the fat, which will be congealed in a cake on 
the top ; after you have scraped all off as clean as 
you can get it, take a piece of clean damp sponge, 
or soft cloth a little damp, and w T ipe the top of the 
jelly and the inner edge of the vessel which con- 
tains it, lest any of the grease should be combined 
with the jelly when it is melted, as it would destroy 
its transparency. Break the jelly in pieces, put it 



THE NATIONAL COOK BOOK. 151 

ihr a preserving pan, add to it one pound of pulve- 
rized white sugar j half an ounce of bitter almonds 
pounded in a mortar with a little rose-water ; put 
the almonds in the mortar one at a time, so as to 
pound them very finely, they should be like cream 
when done ; strain them and add them to the jelly 
with a table spoonful of rose-water. Place the 
preserving pan in a vessel of boiling water, let it 
stand till it gets very hot, but do not let it boil. 
Strain it through the jelly bag several times, and 
when perfectly clear pour it in moulds ; wet them 
inside first to prevent the jelly from adhering to 
them, and stand them in a cold place. When you 
strain the jelly do not squeeze the bag, as by that 
means you force the sediment through it ; and by no 
means wash it, as it is impossible to wring it per- 
fectly dry, and consequently the jelly w T ill be thin- 
ned ; scrape it on the inside as clean as you can 
each time. 

CHARLOTTE DS RTJSSXS. 
298. Get a sponge cake which has been baked 
in a mould, and weighing about two pounds or lit- 
tle more. Place this in the centre of a deep china 
or glass dish. Mix together half a pint of wine 
with half a pint of water, and sweeten it well with 
white sugar. Pour this over the cake, which should 
have been baked the day before ; let it stand till it 
has absorbed as much of the wine as it will take 



152 THE NATIONAL COOK BOOK. 

up, then make a custard according to the following 
directions: Put over the fire three half-pints of 
milk, well sweetened and flavored with lemon or 
vanilla, and as soon as it is ready to boil stir in very 
gradually the yelks of six eggs which should have 
been well beaten. As soon as the milk and egg 
begins to bubble a little at the edges, take it off the 
fire. When the custard is lukewarm pour it round 
the cake in the dish ; whisk the whites of the eggs 
to a stiff, dry froth, sweeten them with powdered 
white sugar and flavor with essence of lemon or 
lemon juice. Pile the whites on the top of the cake 
and serve it immediately. 

PEACH CHARLOTTE. 

299. Line the bottom and sides of a dish with 
slices of fresh sponge cake. Pare some ripe peaches, 
cut them in halves, sprinkle sugar over them, and 
fill up the dish. Then whisk a pint of sweetened 
cream ; as the froth rises, take it off till all is done. 
Pile the cream on the top of the peaches and send 
it to the table. 

SAVOY CHARLOTTE. 

300. Lay some slices of sponge cake in the 
bottom of a deep dish ; moisten it with wine. 
Make a custard of one quart of milk and five eggs, 
with as much sugar as will sweeten it. Beat the 
eggs, stir them into the milk with the sugar, pour 



THE NATIONAL COOK BOOK. 153 

it in a pan, place the pan in a vessel of water, put 
it in the oven, and as soon as the custard is thick, 
set it away to cool. With a silver spoon lay the 
custard over the cake. Take half a pint of cream, 
flavor it with wine and white sugar, whip it to a 
froth, and as the froth rises, take it off carefully 
and lay it on the custard. 

The wine may be dispensed with, and the char- 
lotte be very nice, if made according to the above 
directions. 

CHERRY CHARLOTTE. 

301. Stone and stew some morella cherries ; to 
each pound of cherries add three-quarters of a 
pound of sugar, and one tea spoonful of flour, mixed 
smoothly with a little water. When the fruit is 
done, butter some baker's bread, lay it on a dish, 
spread some of the stewed fruit over it, then put 
another layer of bread and fruit ; cover the top 
with the fruit. 

This is very nice served with cream. 

RICE MILK. 

302. Two quarts of milk, 
Two gills of rice, 
Sugar to the taste. 

Pick and wash the rice, put it in the milk, and 
set it over a slow fire to boil. 



154 THE NATIONAL COOK BOOK. 

When the rice is very soft, add sugar to the 
taste, pour it into a bowl, and stand it away to 
cool. 

Grate nutmeg on the top. 

RICE FLUMMERY. 

303. One quart of milk, 
One ounce of butter, 
Sugar to the taste, 

Rice flour enough to thicken the milk. 

As soon as the milk begins to boil, stir in as 
much rice flour as will make it as thick as a stiff 
batter. 

Add the butter and sugar, turn it out in cups, 
and stand it away to get cold. 

Serve it with cream and nutmeg if preferred. 

It would be better to place the vessel in which 
the milk is to be boiled in a pan of hot water, 
which will prevent the milk from burning, should 
the fire be hot. 

APPLE FLOATING ISLAND. 

304. Stew in a sauce-pan, with very little 
water, eight or nine fine apples ; when they are 
soft, pass them through a sieve, and season them 
with nutmeg and pulverized sugar to the taste. 
Whisk to a froth the whites of four or five eggs, 
mix them gradually with the apples ; stir in one 



THE NATIONAL COOK BOOK. 155 

table spoonful of rose-water. Sweeten some cream 
or rich milk, and place the above mixture upon it 
in heaps. 

This is a very nice dish, 

FLOATING ISLAND. 

305. One quart of milk, 
Sugar to the taste, 

The whites of three eggs. 

Sweeten the milk to your taste, and to it add 
wine, if you prefer it. Then whisk the whites of 
the eggs to a dry froth, and to every egg add one 
tea spoonful of currant, quince, or any kind of jelly 
you choose, add also one tea spoonful of white 
sugar to each white. 

Pile the froth upon the milk, and serve it soon, 
as the whites will fall. 

WHIPS. 

306. The whites of three eggs, 
Sugar to the taste, 

One pint of milk or cream. 

Mix the whites of the egg (without beating them) 
into the milk. Sweeten it to your taste, then whisk 
it to a froth, which must be taken off and put in 
glasses as it rises. The milk may be flavored with 
lemon or vanilla. 



156 THE NATIONAL COOK BOOK. 

SYLLABUB. 

307. Half a pound of sugar, 

Three pints of lukewarm milk or cream, 
One tea cupful of wine. 

Dissolve the sugar in the wine, then pour in the 
milk, in a small stream, from a vessel, holding it 
up very high so as to cause the milk to froth. In 
the country it is best to milk into the bowl, the 
last of the milk which is taken from the cow is 
richer. 

VANILLA CUP CUSTARDS. 

308. Pound a vanilla bean in a mortar, and 
stir it into three pints of milk, eight well beaten 
eggs, and sugar to the taste. 

Fill your cups, place them in a pan of hot water, 
set them in the oven, and as soon as a custard is 
formed take them out. 

They are very nice if placed on the ice in warm 
weather an hour or two before they are served. 

HASTY PUDDING, OR FARMER'S RICE. 

309. Beat one egg very light, and add to it as 
much flour as it will moisten. Rub it through 
your hands until the flour is in fine dry lumps like 
bread crumbs. 

Put on a quart of milk to boil, and when boiling, 
stir in as much of this flour as will make it very 



THE NATIONAL COOK BOOK. 157 

thick. Serve it with butter and sugar, and rich 
cream if you have it. 

SPANISH FRITTERS. 

310. Cut the soft part of bakers' bread in 
slices a quarter of an inch thick, and of any form 
you choose. Take a pint of milk or cream, three 
well beaten eggs, half a tea spoonful of nutmeg 
and cinnamon mixed, three drops of the essence of 
lemon, and sugar to the taste, stir all well together 
and pour over the pieces of bread. When they 
have absorbed as much of the milk as they will, 
take them out before they get too soft, and fry them 
of a nice light brown on both sides. 

They may be served with or without sweet 
sauce. 

APPLE FRITTERS. 

311. One pint of milk, 
Three eggs, 

Salt just to taste, 

As much flour as will make a batter. 

Beat the yelks and whites separately, add the 
yelks to the milk, stir in the whites with as much 
flour as will make a batter ; have ready some ten- 
der apples, peel them, cut them in slices round the 
apple ; take the core carefully out of the centre of 
each slice, and to every spoonful of batter lay in a 



158 THE NATIONAL COOK BOOK. 

slice of the apple, which must be cut very thin — 
fry them in hot lard of a light brown on both sides, 

ORANGE FRITTERS. 

312. These are made as the above, only a slice 
of orange is to be substituted for the apple. 

GERMAN PUFFS. 

313. One pint of milk, 
Three eggs, 

One pound of flour, 

One dessert spoonful of dissolved salaeratus, 

A tea spoonful of butter, 

A salt spoon of salt. 

Beat the yelks and whites of the eggs separately. 
The yelks must be as thick as batter, and the whites 
perfectly dry. 

Add to the yelks half the milk and half the flour, 
,stir it well until the batter is smooth, then add the 
remainder of the flour and milk. 

Warm the butter and stir in and beat the batter 
thus made till it is light and full of bubbles. 

Stir in the saleeratus, and lastly the whites — but 
do not beat it after the whites have been added, as 
that will make it tough. 

Butter tea cups, or an earthen mould, pour in 
the batter, and bake it in a moderate oven. 



THE NATIONAL COOK BOOK. 159 

Serve with butter and sugar, or any kind of 
sauce which may be preferred. 

They require from half an hour to three-quarters 
to bake. 

SNOW CUSTARD. 

314. One quart of milk, 
Eight eggs, 

One vanilla bean, or a little grated lemon peel. 

Beat the eggs, leaving out the whites of four, 
add them to the milk. Pound the vanilla bean in 
a mortar, and mix it with the milk. Pour the whole 
in your pudding dish, place it in a pan of boiling 
water, and when the custard is thick set it away 
to cool. 

About fifteen minutes before it is to be served, 
beat the whites to a dry froth, sweeten with fine 
white sugar, pile it on the top and send it to the 
table. If suffered to stand the white of egg will 
fall. 

BOILED CUSTARD. 

315. Eight eggs, 
One quart of milk, 
Sugar to the taste. 

Add the sugar to the milk with any thing to fla- 
vor it you choose. Set it over the fire, and as soon 
as it begins to boil stir in the beaten eggs very 



160 THE NATIONAL COOK BOOK. 

gradually — stir all the time one way ; as soon as it 
is thick take it off the fire, or it will curdle. Fill 
your cups and stand it away to cool. Grate nut- 
meg over before they are sent to table. 

BAKED PEARS. 

316. Wash them, put them in a deep pan, strew 
over plenty of white or brown sugar, and pour very 
little water in the bottom of the pan. Put them in 
a moderate oven and let them cook slowly till the 
fruit is soft. Serve them with cream. 

STEWED CHERRIES. 

317. Stone some cherries, and to every pound 
of fruit add half a pound of sugar. When they 
are done set them away to get cold. Serve them 
with cream. 

BAKED APPLES. 

318. Wash the apples, take out the cores, and 
put them in a deep pan ; strew sugar over them, 
and bake them in a cool oven till they are soft. 
Serve them with cream. 

A piece of lemon peel may be stuck in the cen- 
tre of each apple before it is set in the oven. 

BLACKBERRY MUSH. 

319. Put your fruit in a preserving kettle, mash 



THE NATIONAL COOK BOOK. 161 

it to a pulp, with sugar enough to make it quite 
sweet. Set it over the fire, and as it begins to 
simmer stir in very gradually two tea spoonsful of 
flour to a quart of fruit. It should be stirred all 
the time it is boiling. Serve it either warm or 
cold, with cream. 

Raspberries may be cooked in the same way. 



RICE DUMPLING-S. 

320. Put your rice in a stew-pan, and pour on 
each cup of rice Oue gill of milk ; stand it near the 
fire where it will keep hot but not boil. As soon 
as it has absorbed all the milk, pare your apples, 
take out the cores, and put the rice around them 
instead of paste. Boil them until the apple is soft. 

They should be tied in dumpling cloths. 



GLAZED CURRANTS. 
321. Select large iipe bunches of currants, 
wash them by dipping them in a bowl of cold wa- 
ter, and drain them dry ; have ready the whites of 
two eggs, give them three or four beats, dip the 
bunches in the egg, place them on a sieve so as not 
to touch each other, sift powdered sugar over 
them and place them in a warm place to dry. The 
whites of the eggs should only be broken, but not 

beaten till dry, or they will not adhere to the fruit. 
11 



262 THE NATIONAL COOK BOOK. 

GLAZED STRAWBERRIES 

322. Choose large ripe strawberries, pick them 
off the vines so as the stems may all adhere to the 
fruit. Dip them one at a time in a vessel of cold 
water and place them on a sieve to dry. Beat the 
whites of two or three eggs, according to the quan- 
tity of fruit. The egg should be beaten very little 
or it will not adhere to the fruit, dip the berries in 
the egg one at a time, place them on a sieve so as 
not to touch each other, and sift powdered white 
sugar over them. They are very ornamental to a 
dessert table. Bunches of grapes, oranges peeled 
and quartered, or any small fruit may be done in 
the same manner. 

STEWED RIPE PEACHES. 

323. Take ripe peaches, cut them in half, and 
to every pound of fruit allow half a pound of sugar, 
and half a wine-glass of water. Peel your peaches, 
sprinkle the sugar over them, and stew them till 
tender. Stand them away to cool and serve them 
with cream. 

COLD CUSTARD. 

324. Sweeten to your taste, one quart of milk 
with white sugar ; stir into it a table spoonful of 
wine in which a rennet has been soaked ; if this 
does not flavor the milk sufficiently add some more 
wine without the rennet ; or, if the use of wine is 



THE NATIONAL COOK BOOK. 163 

an objection, the rennet may be soaked in water. 
In warm weather one hour before it is to be served 
will be the proper time to make it, as it is not good 
if the curd is hard. As soon as the rennet is put 
into the milk stir it and pour it in cups to coagu- 
late. Or you may serve it in a glass bowl. It is 
to be eaten with cream. 

It may be made as above directed, without the 
sugar, and served with sweetened cream and grated 
nutmeg. 

APPLE CREAM. 

325. Stew half a dozen tender apples, mash 
them to a pulp ; whisk the whites of six eggs till 
they are very light, and as soon as the apples are 
cold add them to the eggs with five ounces of pul- 
verized loaf sugar. Whisk the whole till it will 
stand up when placed on a dish. 

Serve it with sweetened cream flavored with 
lemon, vanilla, or wine. 



TEA CAKE. 

SHORT CAKES. 
326. Half a pound of butter, 

A pound of flour; cold water to form a dough. 

Cut up the butter in the flour, and rub it until 
they are thoroughly mixed. Roll the dough out 



164 THE NATIONAL COOK BOOK. 

in sheets, and cut the cakes with a cutter or tum- 
bler. Serve them hot, split them open, and eat 
them with butter. 



MUFFINS. 
327. Four eggs, 
One quart of milk, 
Two ounces of butter, 
One gill of yeast, 
Salt just to taste, 
Enough flour to make a hatter. 

Warm the milk and butter, beat the eggs and 
stir in the milk, then add flour enough to make a 
thick batter, add the yeast and set it to rise. 

Butter your bake-iron and the inside of your 
muffin-rings, place the rings on the iron and fill 
them three parts full of the batter. The iron 
should not be too hot or they will not be done 
through. Split or tear them open, butter them, 
and send them to the table hot. 



HARD BISCUITS. 

328. Four pounds of flour, 
Three ounces of butter, 
Four eggs, 
Salt to taste, 
Milk enough to form a dough. 



THE NATIONAL COOK BOOK. 165 

Take out a tea cupful of the flour and set it 
aside. To the remainder add the butter cut up 
small, the eggs well beaten, a little salt, and milk 
enough to form a dough. Knead the dough well, 
then roll it out, sprinkle over it a portion of the 
reserved flour, roll it out again and sprinkle on 
more flour till all the flour is used. Roll it out 
thin, cut out your cakes, and bake in a moderate 
oven. 



YORKSHIRE BISCUITS. 

329. Three pounds of flour, 
One gill of yeast, 

A quarter of a pound of butter, 

Three eggs, 

Milk enough to form a dough. 

Rub the butter and flour together. Beat the 
eggs and add them, then the yeast and milk to form 
a dough. Stand it away to rise, when light make 
it out in biscuits, butter your tins, place the bis- 
cuits on them, let them rise again and bake them. 

POTATO ROLLS. 

330. Four large potatoes boiled, 
One table spoonful of butter, 
Salt to the taste, 

Half a pint of milk, 



166 THE NATIONAL COOK BOOK. 

Half a tea cupful of yeast, 
Flour sufficient to form a dough. 

Boil the potatoes, peel and mash them, and while 
they are hot add the butter and salt, then pour in 
the milk. When the mixture is lukewarm add the 
yeast and flour. Knead the dough, set it away to 
rise, when it is light mould out your rolls, place 
them on buttered tins, let them rise and bake 
them. 



BRENTFORD ROLLS. 

331. Two pounds of flour, 
Two ounces of powdered sugar, 
A quarter of a pound of butter, 
Two eggs, 

One gill of yeast, 

Milk enough to form a dough, 

Salt to taste. 

Rub the flour, butter and sugar together ; beat 
the eggs and add with the other ingredients. When 
light, mould the dough out in rolls, let them rise 
again, and bake them on tins. 

FRENCH ROLLS. 

332. One ounce of butter, 
One pound of flour, 

One gill of home-made yeast, 



THE NATIONAL COOK BOOK. 167 

One egg, 

Milk enough to make a dough. 

Rub the butter through the flour, beat the egg 
and stir in, then add the yeast, milk, and a little 
salt. Knead the dough, when it is light mould it 
out into large biscuits, and bake them on tins. 

PARSNIP CAKE, 

333. Boil your parsnips till perfectly soft ; pass 
them through a colander. To one tea cupful of 
mashed parsnip add one quart of warm milk, with 
a quarter of a pound of butter dissolved in it, a lit- 
tle salt, and one gill of yeast, with flour enough to 
make a thick batter. Set it away to rise, which 
will require several hours. When light stir in as 
much flour as will make a dough, knead it well 
and let it rise again. Make it out in cakes about 
a quarter or half an inch thick, butter your tins or 
pans, put them on and set them to rise. As soon 
as they are light bake them in a very hot oven. 
When done wash over the tops with a little water, 
and send them to the table hot. 

These biscuits do not taste of the parsnips. 



MARYLAND BISCUITS. 

334. One pound of flour, 
One ounce of butter. 



163 THE NATIONAL COOK BOOK. 

As much 1 'ke-warm milk as will wet the flour. 
Salt just to taste. 

Rub the butter and flour together thoroughly, 
add the salt, and lastly just enough milk to form a 
very stiff dough ; knead the dough, then pound it 
with a rolling-pin. Break the dough in pieces, 
pound and knead it again, and so on for two or 
three hours. It will be very smooth and light 
when kneaded sufficiently. 

Make it out in small biscuits and bake in a mo- 
derate oven. 



WAFFLES. 

335. Two eggs, 
One pint of milk, 
Half an ounce of butter, 
Half a gill of yeast, 
Salt just to taste, 
As much flour as will form a thick batter. 

Warm the milk and butter together j beat the 
eggs and add them by turns with the flour ; stir in 
the yeast and salt. When they are light, heat 
your waffle-irons and butter them, pour in some of 
the batter and brown them on both sides. Butter 
them and serve them with or without sugar and 
cinnamon. 



THE NATIONAL COOK BOOK. 169 

WAFFLES WITHOUT YEAST, 

336. Three eggs, 
One pint of milk, 
One tea spoonful of butter, 
As much flour as will make a batter. 

Beat the yelks and whites separately. Melt the 
butter, and while lukewarm stir it into the milk. 
Whisk the yelks very light, add to them the milk 
and flour alternately, beat it well, lastly stir in the 
whites, which must be whisked very dry. The bat- 
ter should not be beaten after the whites are in. 

Grease your waffle-irons after having heated 
them, fill them nearly full of the batter, close them 
and place them over the fire — turn the irons so as 
to bake the waffle on both sides — when done take 
it out and butter it. 

These must be baked the moment they are 
mixed. 



BUCKWHEAT CAKES. 
337. One pint of buckwheat meal, 
One quart of water, 
Salt just to taste, 
One gill of home-made yeast. 

Mix the water (which should be lukewarm if the 
weather is cold,) with the meal, add the salt and 
veast, beat it well ; when light bake them on a 



170 THE NATIONAL COOK BOOK. 

griddle. Grease the griddle, pour on a little of the 
batter, spread it so as to form a cake about the 
size of a breakfast plate. The cakes should be 
very smooth at the edges. When they are done 
on one side turn them, when brown on both sides, 
put some butter on the plate, place the cake on it, 
butter the top, bake another and put on it, butter 
it and send them to the table. 

Buckwheat cakes are much better if they are 
sent to the table with only one or two on a plate. 



RYE BATTER CAKES 

338. One pint of rye meal ; to this add enough 
lukewarm milk to make a thin batter, a little salt 
just to taste. Beat it well — add a gill of home- 
made yeast. 

When they are light, bake them on a griddle as 
buckwheat cakes. 

GUERNSEY BUNS. 

339. One pound of flour, 

A quarter of a pound of butter, 
One gill of yeast. 

Cut up the butter in the flour and rub it well 
together. Then add the yeast and as much milk 
as will form a dough. Let it rise, then make it 
out in cakes, grease tins or pans, and lay the buns 



THE NATIONAL COOK BOOK. 171 

on them ; as soon as they rise again bake them in 
a quick oven. 

TOTTENHAM MUFFINS. 

340. One quart of flour, 
Three eggs, 

One gill of yeast, 

A table spoonful of butter, 

Salt to taste, 

Milk sufficient to form a batter. 

Place the butter near the fire where it may dis- 
solve but not get hot. 

Beat the eggs till they are thick, add them to 
the flour, with as much milk as will make a thick 
batter ; stir in the melted butter and salt. Lastly 
a gill of yeast. Bake in muffin hoops. 

CRUMPETS OR FLANNEL CAKES. 

341. One pint of milk, 
One egg, 

A tea spoonful of butter, 

Salt to taste, 

Half a gill of yeast, 

As much wheat flour as will form a batter. 

Warm the milk and butter together ; it should be 
lukewarm but not hot. Beat up the egg and add 
to it with the salt, then flour enough to form a bat- 



172 THE NATIONAL COOK BOOK, 

ter; lastly the yeast. Set it to rise, and when 
light grease your bake-iron and bake them like 
buckwheat cakes — butter them and serve them hot. 



SCOTCH CRUMPETS. 

342. Two eggs, 
One pint of milk, 

A tea spoonful of butter, 
Half a gill of yeast, 
Salt to taste, 

As much oatmeal or unbolted flour as will 
make a batter. 

Warm the butter in the milk — it must be merely 
lukewarm when the eggs are put in. Beat the 
eggs very light, stir them into the milk, and add as 
much oatmeal or unbolted flour (the latter is pre- 
ferable,) as will form a batter, add the salt and 
yeast, beat it well, and stand it away to rise. 

Bake them like buckwheat cakes, butter them 
and serve hot. 

INDIAN FRITTERS. 

343. Two tea cupsful of Indian meal, 
Half a tea-cup of wheat flour, 

Salt just to taste, 

Three eggs, 

Milk enough to form a thick batter. 



THE NATIONAL COOK BOOK. 173 

Mix the Indian meal and salt, stir into this as 
much milk as will make a thick batter. Whisk 
the yelks very thick and light and stir into the In- 
dian ; then beat the whites to a stiff dry froth, and 
stir them into the mixture alternately with the 
flour. Do not beat it after the white is in as that 
will make it tough. 

Have a pan with some hot lard, drop a spoonful 
of the batter into it, and bake a light brown on 
both sides. They should be baked as soon as they 
are mixed, as if suffered to stand they will be 
heavy. 

With a sweet sauce these may be eaten as 
dessert. 

INDIAN SLAPPERS. 
344. One pint of Indian meal, 
One gill of boiling milk, 
One tea spoonful of butter, 
Salt just to taste, 
One gill of wheat flour, 
Two eggs, 
One gill of yeast, 
Milk sufficient to make a batter. 

Cut up the butter in the Indian meal, and add 
the salt, then stir into it the gill of boiling milk. 
Beat the eggs, and when the meal is cool add them 
and the wheat flour to it, with as much milk as 



174 THE NATIONAL COOK BOOK. 

will form a batter. Then add the yeast. When 
the batter is light grease your griddle, and bake 
them as buckwheat cakes. 



INDIAN PONE. 

345. Put on one quart of water in a pot, as 
soon as it boils stir in as much Indian meal as will 
make a very thin batter. Beat it frequently whilst 
it is boiling, which will require ten minutes. Then 
take it off, pour it in a pan, and add one ounce of 
butter, and salt to the taste. 

When the batter is lukewarm stir in as much 
Indian meal as will make it quite thick. 

Set it away to rise in the evening ; in the morn- 
ing make it out in small cakes, butter your tins 
and bake in a moderate oven. Or the more com- 
mon way is to butter pans, fill them three parts 
full, and bake them. 

This cake requires no yeast. 



JOHNNY OR JOURNEY CAKE. 

346. One quart of Indian meal, add to this 
salt to taste, and pour over it as much boiling 
water as will form a dough. 

Take the dough, roll it into balls, press it on a 
board to form the cake — it should be about the 
eighth of an inch in thickness. Place the board in 
front of the fire so as the heat may brown the 



THE NATIONAL COOK BOOK. 175 

cakes, turn them, and when brown on both sides, 
send them to the table. 



INDIAN LIGHT CAKE. 

347. One pint of Indian meal, 
One pint of milk, 

Two eggs, 

One tea spoonful of butter, 

Salt to the taste, 

One tea spoonful of dissolved salseratus. 

Mix the butter and salt with the meal ; boil half 
the milk, add the dissolved salseratus and the eggs, 
after they have been well beaten, to the remaining 
half of cold milk. Pour the boiling milk over the 
meal and let it cool. Then add the cold milk and 
salaeratus. Bake it in a shallow pan. 

INDIAN MUFFINS, No. 1. 

348. One pint of Indian meal, 
One pint of wheat meal, 
Two eggs, 

One gill of yeast, 
Salt to the taste, 
As much milk as will make a batter. 

Pour as much boiling milk over the Indian meal 
as will wet it. Beat the eggs very light and add 



176 THE NATIONAL COOK BOOK. 

them alternately with the cold milk and flour. 
Lastly stir in the yeast and salt. 

They may be baked in pans or rings, as soon as 
they rise. 

INDIAN MUFFINS, No. 2 

349. One quart of corn meal, 
Half a gill of yeast, 

Two eggs, 

Salt to the taste, 

Half an ounce of butter. 

Cut up the butter into the meal, and pour on it 
enough boiling milk to form a thick batter ; set it 
away to cool. Whisk the eggs very light and add 
to the batter, then the yeast and salt. 

Butter square tins, fill them three parts full, and 
bake in a quick oven. Or they may be baked in 
rings as wheat muffins. 

INDIAN MEAL BREAKFAST CAKES. 

350. One quart of Indian meal, 
Two eggs, 

A tea spoonful of dissolved salseratus, 

Half an ounce of butter, 

Salt to taste, 

Milk sufficient to make a thick batter. 

Beat the eggs very thick and light. Cut up the 



THE NATIONAL COOK BOOK. 177 

butter in the meal, then pour over it enough boil- 
ing water to wet it. When it is cool add the eggs 
and salt; pour the dissolved salseratus into the 
milk, and add as much milk as will make it into a 
thick batter. 

Butter square tin pans, fill them but about two- 
thirds and bake in a quick oven. When done cut 
them into squares and serve hot 



MILK BISCUITS. 
351. A quarter of a pound of butter, 
One quart of milk, 
One gill of yeast, 

As much flour as will form the dough, 
A little salt. 

Stir flour into the milk so as to form a very thick 
batter, and add the yeast, this is called a sponge. 
This should be done in the evening ; in the morning 
cut up the butter, and set it near the fire where it 
will dissolve but not get hot ; pour the melted but- 
ter into the sponge, then stir in enough flour to 
form a dough, knead it well and stand it away to 
rise. As soon as it is perfectly light, butter your 
tins, make out the dough in small cakes, and let 
them rise. When they are light bake them in a 
very quick oven, take them out, wash the tops over 
with water and send them to the table hot. 
12 



178 THE NATIONAL COOK BOOK. 

SALLY LUNN, No. 1. 
352. Two pounds of flour, 
Haifa pound of butter, 
Three eggs, 
One pint of milk, 
Half a gill of yeast, 
Salt to taste. 

Cut up the butter in the flour, and with your 
hands rub it well together. Beat the eggs and add 
them gradually to the flour alternately with the 
milk. Stir in the yeast and salt. 

Bake it in an earthen mould or iron pan one 
hour. 



SALLY LUNN, No. 2. 
353. A quarter of a pound of butter, 
A pound of flour, 
Two eggs, 
Salt to taste, 
Half a gill of yeast, 
Milk to make a soft dough. 

Cut up the butter and warm it in a little milk; 
when the milk is lukewarm stir it into the flour 
with the eggs beaten light, and the yeast. Butter 
your cake mould, and set it near the fire to rise. 
When perfectly light bake it in a moderate oven. 

It is always eaten hot. 



THE NATIONAL COOK BOOK. 179 

WATER TOAST. 

354. Toast some slices of bread, pound the 
crust to soften it, butter it well on both sides : have 
a vessel of boiling water with a little salt in it. 
On each slice of bread put one table spoonful of the 
boiling water. Serve it hot. 

MILK TOAST. 

355. Slice some bread, toast it of a nice light 
brown on both sides. Boil a pint of milk ; mix to- 
gether two tea spoonsful of flour in a little cold 
water ; stir this into the boiling milk. Let it boil 
about one minute, then add a little salt and stir into 
it two ounces of butter. Dip the toast in the milk, 
place it on a dish, and pour the remainder of the 
milk over it. 

The toast may be made much richer by in- 
creasing the quantity of butter. 

MUSH CAKES. 

356. One quart of milk, 

A quarter of a pound of butter, 

Half a pint of yeast, 

Salt to taste, 

Indian meal sufficient to thicken the milk, 

Flour enough to make a dough. 

Boil the milk, and stir into it as much Indian 
meal mixed with cold milk as will make a mush as 



180 THE NATIONAL COOK BOOK. 

thick as batter, add the butter and salt while the 
mush is hot. As soon as it becomes lukewarm stir 
in the yeast and as much flour as will form a dough; 
cover it and stand it to rise. When light make it 
out into biscuits, put them in buttered pans, and as 
soon as they rise again bake them in a hot oven. 
These cakes are very nice. 

RICE 'WAFFLES. 

357. One gill of rice, 
Three gills of flour, 
Salt just to taste, 
One ounce of butter, 
Three eggs, 

As much milk as will make it a thick batter. 

Boil the rice in very little water until it is soft ; 
drain it and mash it fine. Then add the butter to 
the rice whilst it is warm ; whisk the eggs very 
light, the yelks and whites separately, add the 
yelks to the rice, and as much milk as will form a 
batter. Beat the whole very hard, then stir the 
whites of the eggs gently into the mixture. Grease 
your waffle-irons and bake them. If the batter 
should be too thin, add a little more flour. 

BUTTERMILK CAKES. 

358. Take one pint of buttermilk and stir into 
it as much flour as will form a dough, with one 



THE NATIONAL COOK BOOK. 181 

table spoonful of dissolved carbonate of ammonia. 
Roll the dough out in sheets, cut the cakes, and 
bake them in a moderate oven. The carbonate of 
ammonia may be obtained at any of the druggists ; 
it is the common smelling-salts, without any of the 
aromatic dr ..gs. It never imparts any taste to the 
food, as the heat disengages the carbonic acid gas 
and the ammonia. 



INDIAN METLAND. 

359. One pint of milk, 

The yelk of one egg and whites of two. 

Half an ounce of butter, 

Salt to the taste, 

Indian meal enough to make a batter. 

Warm the milk and butter together, beat the yelk 
of the egg, stir it into the milk, then add the meal. 
Lastly whisk the whites till they are very dry, and 
stir them in gently. Butter a square pan, pour in 
the batter, and bake in a moderate oven. When 
done cut it in squares and serve hot. 

CREAM OP TARTAR CAKES. 

3G0. One pint of milk, 
One ounce of butter, 
Three pints of flour, 
Three tea spoonsful of cream of tartar, 



182 THE NATIONAL COOK BOOK. 

One tea spoonful of carbonate of soda or salse- 
ratus. 

Rub the butter in the flour, add the cream of 
tartar ; dissolve the salseratus in the milk and add 
it to the flour. Roll out the dough, cut it in cakes 
and bake them on tins in a moderately hot oven, 

CAKES. 

In the manufacture of cakes it is of very great 
importance that the materials be of a good quality. 
It is better to make a plain cake of good materials 
than a richer one of those of an inferior quality. 

Eggs should be beaten in a broad pan until they 
are thick, the yelks when whisked alone will be as 
thick as batter. The whites when beaten by them- 
selves, should be dry and frothy, and appear full 
of small white grains. For most cakes the fine 
white pulverized sugar is best. 

The flour should always be sifted, as it renders 
the cakes lighter. 

Never warm butter in the pan it is to be beaten 
in, as it will be likely to make your cake heavy. 
If the weather is cold let the butter stand in the 
warm kitchen some time and it will be soft enough, 
the action of beating the butter and sugar, and the 
friction produced, softens the butter sufficiently. 

Never beat cakes with your hand, the warmth 



THE NATIONAL COOK BOOK. 183 

of the hand will make them streaked. Always use 
a wooden ladle for butter and sugar, or batter, and 
rods or switches for eggs. 

FRUIT OR PLUM CAKE, No. 1, 
361. One pound of flour. 

One pound of butter, 

One pound of sugar, 

Twelve eggs, 
. One pound of citron, 

Two pounds of dried currants, picked and 
washed, 

One pound of seeded raisins, 

One table spoonful of ground cinnamon, 

Two large nutmegs grated, 

One wine-glass of brandy, 

One wine-glass of wine. 

Sift the flour, prepare the spice, wash, pick and 
dry the currants, and seed the raisins. 

With a wooden ladle beat the butter and sugar 
together in a deep pan. When it is smooth and 
light, beat the eggs. They should be whisked till 
they are thick, as the lightness of the cake depends 
in a great measure upon its being well beaten. Stir 
in a portion of the egg and flour into the butter and 
sugar, then a little more, till all is in and thorough- 
ly incorporated. Add the liquor and spice gradu- 
ally, and lastly the fruit, which must be well 



184 THE NATIONAL COOK BOOK. 

floured. Beat the whole fifteen minutes. Butter 
your pan, line it with two thicknesses of papt^r well 
buttered, pour in the batter, and bake about five 
hours. 

Instead of the liquor, rose-water or lemon may 
be added to suit the taste. 



FRUIT OR PLUM CAKE, No. 2. 

362. One pound of flour, 

One pound of sugar, 

One pound of butter, 

Ten eggs, 

Two pounds of dried currants, washed, picked 
and wiped dry, 

Two pounds of raisins, washed, picked and 
stoned, 

A. quarter of a pound of citron, cut in small 
slices, 

A tea spoonful of ground cinnamon, 

One nutmeg, 

A wine-glass of brandy, and one of wine. 

Stir the butter and sugar together till it is very 
smooth and light. Whisk the eggs till they are as 
thick as batter, and stir them into the butter and 
sugar alternately with the flour. Add the spice 
and liquor very gradually, then the fruit, which 
must be floured before it is put in, or it will settle 



THE NATIONAL COOK BOOK. 185 

at the bottom of the cake and burn. Eeat the 
whole very hard for fifteen minutes. 

If it is baked in a tin or iron pan, butter the 
pan, line the bottom and sides with very thick- 
white or brown paper, butter the paper well, and 
pour in the mixture. B.ake in a moderate oven 
five hours. 

As many object to the use of wine and brandy, 
this cake may be finely flavored with a glass of 
rose-water instead ; or a little lemon juice and a 
portion of the rind of the lemon grated in it. 

NEW YORK PLUM CAKE. 
363. One pound of butter, 
One pound of sugar, 
One pound of flour, 

One pound of citron, cut in small thin slices, 
Eight eggs, 

Two pounds of raisins, seeded, 
Two pounds of currants, 
A quarter of an ounce of ground cinnamon, 
A quarter of an ounce of ground cloves, 
A quarter of an ounce of ground mace, 
A quarter of an ounce of grated nutmeg, 
One wine-glassful of brandy. 

Slice the citron, pick, wash and dry the currants, 
bced the raisins and mix the fruit together, and 
dredge over it as much flour as will adhere to it. 



186 THE NATIONAL COOK BOOK. 

Prepare the spice. Stir the butter and sugar till it 
is smooth and light. Beat the eggs very light and 
stir them into the butter and sugar. Add the flour 
and fruit gradually ; beat the batter till the fruit is 
thoroughly mixed with it, then add slowly the 
spice and liquor. Beat the mixture very hard for 
ten or fifteen minutes. Line your pans with two 
thicknesses of stout white paper, which should be 
well buttered, pour in the batter, and bake from 
four to five hours. 

Rose-water and lemon may be used to flavor it 
instead of the liquor. A wine-glass of rose-water 
and as much lemon as to give it a taste. 

POUND CAKE, No. 1. 
364. One pound of flour, 
One pound of sugar, 
One pound and a quarter of butter, 
Ten eggs, 

One nutmeg grated, 
One wine-glass of rose-water. 

Beat the butter and sugar together ; when it is 
perfectly light stir in the eggs, which must have 
been whisked to a thick'froth ; add the flour, then 
the nutmeg and rose-water. Beat the whole for a 
quarter of an hour. Butter your pan, line it with 
paper, which should be well buttered, and pour in 
the mixture. Bake it for three hours in a mode- 



THE NATIONAL COOK BOOK. 187 

rate oven. When the edges of the cake appear to 
shrink from the sides of the pan the cake will be 
done. 

POUND CAKE, No. 2. 

365. One pound of butter, 
One pound of flour, 
One pound of sugar, 
Ten eggs, 

One nutmeg grated, 

One glass of rose-water and brandy mixed. 

Beat the butter and sugar to a cream, whisk the 
eggs till they are very light, then add them to the 
butter and sugar alternately with the flour. Stir 
in the spice and liquor, and beat the whole very 
hard for ten or fifteen minutes. Line your pan 
w T ith two or three thicknesses of paper well butter- 
ed, pour in the mixture, and bake it in a moderate 
oven for about three hours. 

Two pounds of dried currants may be added to 
this cake if you choose. 

COMMON POUND CAKE- 

366. One pound of flour, 
One pound of sugar, 
Three-quarters of butter, 
Ten eggs, 

Two tea spoonsful of ground cinnamon, 



188 THE NATIONAL COOK BOOK. 

Two tea spoonsful of grated nutmeg, 
A wine-glass of brandy. 

Beat the butter and sugar till light and creamy ; 
whisk the eggs till they are thick. Stir the eggs 
into the butter and sugar, by degrees, alternately 
with the flour. Add gradually the spice and 
liquor. Beat the whole very hard for fifteen mi- 
nutes. Line your pan with paper well buttered ; 
pour in the mixture and bake it in a moderate oven 
for about three hours. When the edges appear to 
leave the sides of the pan the cake is nearly done. 

This cake is very good, but the spice gives it a 
dark color. Leave out the spice if you would have 
your cake a handsome color. 

COCOA-NUT POUND CAKE. 

367. One pound of butter, 
One pound of flour, 
One pound of sugar, 
One pound of cocoa-nut, 
One wine-glass of rose-water, 
Ten eggs. 

Peel the brown skin off the cocoa-nut and grate 
it. Beat the butter and sugar to a cream, whisk 
the eggs and add to it, and stir in the flour. Add 
gradually the grated nut and rose-water. Beat 
the mixture very hard for ten or fifteen minutes ; 
butter your pan, line the sides with thick paper, 



THE NATIONAL COOK BOOK. 181' 

which should be well buttered, pour in the mixture 
and bake it in a moderate oven for about three 
hours. 

INDIAN POUND CAKE. 

368. Three-quarters of a pound of sugar, 
Nine ounces of Indian meal, 

A quarter of a pound of wheat flour, 

Half a pound of butter, 

One nutmeg grated, 

One tea spoonful of ground cinnamon, 

Eight eggs, 

Four table spoonsful of brandy. 

Mix the wheat and Indian meal together. Stir 
the butter and sugar to a cream ; beat the eggs 
light and add to it, then the flour ; add the spices 
and liquor ; beat it well. Line your pan with pa- 
per well buttered and pour in the mixture, or bake 
it in an earthen mould in a moderate oven. 

Eose-water may be substituted for the brandy. 

LOAF CAKE. 

369. Four cups of flour, 
Four cups of sugar, 
Two cups of butter, 
Six eggs, 

Three table spoonsful of brandy, 
Two table spoonsful of rose-water, 



190 THE NATIONAL COOK BOOK. 

One grated nutmeg, 

One tea spoonful of ground cinnamon, 

One cup of milk, 

One table spoonful of dissolved salaeratus. 

Beat the butter and sugar to a cream, whisk the 
eggs very thick, and stir them into the butter and 
sugar, add the flour, and beat the whole very hard. 
Add the milk, spice and liquor. 

Butter an earthen cake-mould or iron pan, pour 
in the mixture, and bake about two hours in a mo- 
derate oven. 

This is a plain cake, and is very good for a 
lunch. 

Instead of the brandy, grated lemon peel may be 
added. 

BRISTOL LOAF CAKE. 
370. Five ounces of butter, 
Two pounds of flour, 
Half a pound of sugar, 
One pound of currants, 
One table spoonful of powdered cinnamon, 
One gill of yeast, 
Enough milk to make a thick batter. - 

Mix the flour, leaving out a quarter of a pound, 
with the butter cut in small pieces, the sugar, cin- 
namon and fruit ; add milk enough to form a thick 



THE NATIONAL COOK BOOK. 191 

batter, and lastly stir in the yeast. Mix it over 
night and set it away to rise, in the morning stir 
in the remainder of the flour and let it rise, when 
light mould it out very lightly, butter your pan, 
and bake it in an oven about as hot as for bread. 



INDIAN LOAF CAKE. 
371. One pound of Indian meal, 
A quarter of a pound of butter, 
Two eggs, 

Half a pound of sugar, 
A quarter of a pound of raisins, 
A quarter of a pound of currants. 

Cut up the butter in the Indian meal, pour over 
it as much boiling milk as will make a thick bat- 
ter. Beat the eggs very light ; when the batter is 
cool pour them into it. Seed the raisins, wash, 
pick, and dry the currants, mix them with the rai- 
sins, and dredge as much w T heat flour on them as 
will adhere to them. Stir the fruit into the batter 
and add the sugar. Bake it in a moderate oven 
two hours. 



ALMOND CAKE. 
372. Ten eggs, 

One pound of sugar, 
Half a pound of flour, 



192 THE NATIONAL COOK BOOK. 

One wine-glass of rose-water, 
One ounce of bitter almonds. 

Beat the eggs, the yelks and whites separate, 
when the yelks are very light add the sugar and 
the almonds, which must have been blanched and 
pounded with the rose-water. Beat the whole 
well. Whisk the whites to a dry froth, and stir in 
one-half the white with one-half the flour till it is 
thoroughly mixed, then add the other half of the 
white and flour. 

Do not beat it after the white is in, as that 
will make it tough and heavy. 

SPONGE CAKE, No. 1. 
373. Three-quarters of a pound of flour, 
Twelve eggs, 
One pound of sugar, 
A table spoonful of rose-water. 

Beat the yelks and sugar together until they are 
very light. Whisk the whites till they are per- 
fectly dry, add the rose-water, then the whites and 
flour alternately, but do not beat it after the whites 
are in. Butter your pans, or if you wish to bake 
it in one large cake, grease a mould, pour in the 
mixture, and bake it. The small cakes should 
have sugar sifted over them before they are set in 
the oven, and the oven should be hot. 



THE NATIONAL COOK BOOK. 193 

SPONGE CAKE, No. 2. 
074. One pound of sugar. 

Three quarters of a pound of flour, 
Ten eggs. 

Dissolve the sugar in one gill of water, then put 
it over the fire and let it boil. Beat the eggs a 
few minutes, till the yelks and whites are thorough- 
ly mixed together, then stir in very gradually the 
boiling sugar ; beat the eggs hard all the time you 
are pouring the sugar on them. Beat the mixture 
for three-quarters of an hour ; it will get very light. 
Stir in the flour very gently, and add the grated 
rind of a lemon. Butter your pan and set it in the 
oven immediately. 

SPONGE CAKE, No. 3. 
375. Five eggs, 

Half a pound of loaf sugar, 

The grated rind and juice of one lemon, 

A quarter of a pound of flour. 

Separate the yelks from the whites. Beat the 
yelks and sugar together until they are very light, 
then add the whites after they have been whisked 
to a dry froth, alternately with the flour. Stir in 
the lemon, put the mixture in small pans, sift sugar 

over them, and bake them. 
13 



194 THE NATIONAL COOK BOOK. 

JUMBLES. 

376. One pound of sugar, 

Three-quarters of a pound of butter, 

One pound of flour, 

Five eggs. 

One table spoonful of rose-water. 

Beat the butter and sugar till smooth and light. 
Whisk the eggs, stir them into the bu&ter and sugar, 
then add the rose-water and flour. Roll the dough 
in strips half an inch wide and four inches long, 
join them at both ends so as to form rings, sift 
sugar over, place them on tins, and bake them in a 
slow oyen. 



SPANISH JUMBLES. 
377. One pound of butter, 
One pound of sugar, 
Eight eggs,^ 

Flour sufficient to form a soft dough, 
One nutmeg, 
One tea spoonful of ground cinnamon. 

Beat the butter and sugar to a cream. Whisk 
the eggs very light and add them to it with the 
spice, and stir in flour enough to form a soft dough. 

Roll the dough in strips about four inches long, 
join the ends so as to form rings. Butter your tins 



THE NATIONAL COOK BOOK. 195 

or pans, place them on them, but do not let them 
touch each other, and bake in a rather quick oven. 

PLAIN JUMBLES. 

378. Two pounds of flour, 

One pound and a quarter of sugar, 
Half a pint of milk, 
Three eggs, and a half pound of butter, 
One tea spoonful of dissolved salseratus, 
Essence of lemon to the taste. 

Beat the butter and sugar to a cream ; add the 
eggs, which must have been whisked till very thick, 
and some essence of lemon, then pour in the milk 
and salseratus. The salseratus should be dissolved 
in water, and a tea spoonful of this solution be 
mixed with the milk. 

Bake in the form of jumbles. 

COCOA-NUT JUMBLES. 

379. Half a pound of butter, 
One pound of grated cocoa-nut, 
Three eggs, 

One pound of white sugar, 

One table spoonful of rose-water, 

As much flour as will form a dough. 

Peel off the brown skin, wash the cocoa-nut and 
grate it. Beat the butter and sugar to a cream. 



196 THE NATIONAL COOK BOOK. 

Whisk the eggs and add to it, with the rose-water 
and grated nut. Lastly stir in the flour ; as much 
as will form a dough. Roll it out in strips about 
four inches long, join the ends and bake them on 
buttered tins. 

GINGER FRUIT CAKE. 

380. Three-quarters of a pound of sugar, 
Three-quarters of a pound of butter, 
Two pounds of flour, 

Six eggs, 

One quart of molasses, 

One pound of raisins, 

Half a pound of currants, 

Two table spoonsful of ginger, 

One table spoonful of salaeratus, 

Two table spoonsful of cinnamon. 

Beat the butter and sugar to a cream. Add to 
this the eggs well beaten, then the ginger and cin- 
namon, and molasses and flour. Stir all very hard. 
Flour the fruit and stir in last, with the salaeratus. 

Line your pan with several thicknesses of but- 
tered paper, pour in the mixture, and bake in a 
Blow oven. 

GINGER CUP CAKE. 

381. Two cups of butter, 
Two cups of sugar, 



THE NATIONAL COOK BOOK. 197 

One cup of molasses, 

One cup of cream, 

Three eggs, 

One table spoonful of dissolved salaBratus, 

Four heaping cups of flour, 

Half a cup of ginger. 

Beat the butter and sugar to a cream. Whisk 
the eggs light and add to it, then stir in the other 
ingredients. Butter a pan or earthen mould and 
pour in the mixture, bake in a moderate oven. Or 
it may be baked in queen-cake pans. 

GINGER-NUTS. 
382. Half a pound of butter, 

Half a pound of sugar, 

One pint of molasses, 

Two ounces of ginger, 

Half an ounce of ground cloves and allspice 
mixed, 

Two table spoonsful of cinnamon, 

As much flour as will form a dough. 

Stir the butter and sugar together ; add the spice, 
ginger, molasses, and flour enough to form a dough. 
Knead it well, make it out in small cakes, bake 
them on tins in a very moderate oven. Wash them 
over with molasses and water before they are put 
in to bake. 



198 THE NATIONAL COOK BOOK. 

GINGER-BREAD, No. 1. 

383. One pound of sugar, 
One pound of butter, 
Three pounds of flour, 

Two table spoonsful of ginger, 
One gill of cream, 
One pint of molasses. 

Rub the butter in the flour ; add the other in- 
gredients. Roll out the dough, cut it into cakes, 
place them on buttered tins, and bake in a mode- 
rately cool oven. 

Wash the cakes over with molasses and water 
before you bake them. 

GINGER-BREAD, No. 2. 

384. Half a pound of sugar, 
Half a pound of butter, 

One pound and a half of flour, 
One ounce of ginger, 
One pint of molasses. 

Rub the flour and butter well together, add the 
other ingredients. Roll out the dough, cut it in 
cakes, place them on tins, wash them over with 
molasses and water and bake them in a very mode- 
rate oven. 

BOSTOH GINGER-BREAD. 

385. Three cups of flour, 



THE NATIONAL COOK BOOK. 199 

One cup of butter, 

One cup of molasses, 

Two eggs, 

One table spoonful of dissolved salaeratus, 

Two large table spoonsful of ginger, 

One table spoonful of cinnamon, 

Milk enough to form a dough, 

Rub the butter and flour together, and add the 
other ingredients. Roll it out in sheets, cut them, 
butter your tins, place them, and wash the cakes 
over with molasses and water before they are put 
in the oven. They require a very moderate heat 
to bake them, as they easily scorch. 

COMMON GINGER-BREAJD>. 

386. Half a pound of butter, 
Half a tea cupful of ginger, 
One pint of molasses, 
Two pounds of flour, 

One table spoonful of salaeratus. 

Rub the flour and butter together and add the 
other ingredients. Knead the dough well. Roll 
it out, cut it in cakes, wash them over with mo- 
lasses and water, and bake them in a moderate 
oven. 

PLAIN GINGER-BREAD. 

387. Three pounds of flour, 



200 THE NATIONAL COOK BOOK* 

A quarter of a pound of sugar,. 

Half an ounce of ground ginger, f 

Half a pound of butter, 

Molasses sufficient to moisten the flour. 

Cut up the butter in the flour, add to it the suga? 
and ginger, and stir in molasses barely enough to 
moisten the flour, as it will become softer by knead- 
ing. Knead the dough well, roll it out in sheets, 
cut it in cakes, place them on tins, wash them over 
with molasses and water, and bake in a cool oven. 

SODA BISCUIT. 

388. Six ounces of butter, 
Six ounces of sugar, 

One tea spoonful of the carbonate of soda, 

One pint of milk, 

Flour enough to form a dough. 

Melt the butter in the milk and dissolve the soda 
in it. Stir in the sugar, and add flour enough to 
form a stiff dough. 

Knead it well, roll it out thin, then knead it up 
again until it is smooth and light. Roll it out in 
sheets about a quarter of an inch thick, cut it into 
cakes, and bake them in a rather hot oven. 

KISSES, OR CREAM CAKE, 

389. The whites of three eggs, 



• *** 



THE NATIONAL COOK BOOK, 201 

One drop of essence of lemon, 

As much powdered sugar as will thicken the 

eggs. 

Whisk the whites to a dry froth, then add the 
powdered sugar, a tea spoonful at a time, till the 
egg is as thick as very thick batter. 

Wet a sheet of white paper, place it on a tin, 
and drop the egg and sugar on it in lumps about 
the shape and size of a walnut. 

Set them in a cool oven, and as soon as the sur- 
face is hardened take them out; with a broad 
bladed knife, take them off the paper, place the 
flat parts of two together, put them on a sieve in 
a very cool oven to dry. 



SUGAR CAKE. 

390. Half a pound of butter, 
Half a pound of sugar, 
One pound of flour, 
Three eggs, 
Milk enough to form a dough. 

Beat the butter and sugar together. WTiisk the 
eggs light and add them, then stir in the milk and 
flour alternately, so as to form a dough. 

Roll it out, cut it in cakes, and bake them in a 
moderate oven. 



202 THE NATIONAL COOK BOOK. 

FEDERAL CAKE. 

391. Two pounds of flour, 
One pound of sugar, 
Three-quarters of a pound of butter, 
Four eggs, 

The juice of one lemon, 

One table spoonful of dissolved salseratus, 

Two tea spoonsful of cinnamon, 

Milk enough to form a dough. 

Rub the butter and flour together, add the sugar 
and beaten egg, then the salasratus, lemon, cinna- 
mon, and milk. Roll out the dough in sheets, cut 
the cakes in the form of a diamond, and bake in a 
tolerably hot oven. 

WHITE CUP CAKE. 

392. One cup of butter, 
Two cups of sugar, 
Three cups of flour, 
The whites of eight eggs, 

A small table spoonful of salaeratus, 
A table spoonful of rose-water, 
Milk or cream to make a thick batter. 

Beat the butter and sugar to a cream. Whisk 
the eggs very light, and add them gradually with 
the flour, add the rose-water and salaeratus, and if 
this should not be quite as thin as pound cake bat- 



THE NATIONAL COOK BOOK. 203 

ter, add a little rich milk or cream. Fill small 
tins about three parts full with the mixture and 
bake them. 

The yelks of the eggs which are left may be 
used for a pudding. 

GERMAN CAKE. 
393. Three-quarters of a pound of butter, 
One pound and a half of sugar, 
Four eggs 

Two pounds of flour, 
One tea spoonful of nutmeg, 
Half a wine glass of rose-water, 
One pound of dried currants. 

Beat the butter and sugar together. Whisk the 
eggs, and add with the other ingredients. Roll out 
the dough in sheets, cut them in cakes with a tin 
cutter or the top of a tumbler. Bake in a mode- 
rate oven. 



SEED CAKE. 

394. Half a pound of butter, 
Three tea cups of sugar, 
One pound of flour, 
One tea spoonful of carraway seed, 
Half a table spoonful of salsratus, 
As much milk as will form a dough. 



204 THE NATIONAL COOK BOOK. 

Rub the butter in the flour and sugar, then add 
the seed, salaeratus, and milk. 

Knead the dough till it is smooth. Roll it out, 
cut it in cakes, and bake them in a moderately hot 
oven. 

CURRANT CAKE. 

395. A quarter of a pound of butter, 
Half a pound of flour, 

Two ounces of currants, 

Six ounces of sugar, 

Two eggs, 

A table spoonful of brandy or rose-water, 

Milk enough to form a dough. 

Rub the butter, sugar, and flour together with 
the fruit, which must have been washed, picked, 
and dried. Beat the eggs and add with the brandy 
or rose-water, and milk enough to form a dough. 
Roll it out thin cut it into cakes. 

ROCK CAKE. 

396. Three eggs, (the whites only.) 
Three-quarters of a pound of sugar, 
Three-quarters of a pound of sweet and bitter 

almonds. 

Whisk the eggs very light and dry, then add 
gradually a tea spoonful of the sugar at a time. 



THE NATIONAL COOK BOOK. 205 

Beat it hard until all the sugar is in. Blanch the 
almonds, cut them in pieces about the size of a 
pea, mix them with the egg, drop them on sheets 
of white paper, and bake them in a cool oven. 



ELECTION CAKE. 
397. Two pounds of sugar, 

Three quarters of a pound of butter, 
One pint of milk made into a sponge, 
Four eggs, 

Two table spoonsful of cinnamon, 
And flour enough to make a dough. 

Set a sponge the evening before with a pint of 
milk, a gill of yeast, a little salt, and flour enough 
to make a thick batter. The next morning stir 
the butter and sugar together, whisk the eggs, and 
add to it with the sponge and other ingredients, 
and flour enough to form a dough. Knead it, but- 
ter your pan, put in the dough ; let it rise. When 
it is light bake it. 



DEVONSHIRE CAKES. 
398. Half a pound of sugar, 
A quarter of a pound of butter, 
Four eggs, 
One tea spoonful of grated nutmeg, 



206 THE NATIONAL COOK BOOK. 

One ounce of carraway seed, 

And flour enough to form a dough. 

Beat the eggs very light, stir the butter and 
sugar to a cream, and mix them together, with 
the nutmeg, carraway seed and flour. Knead the 
dough, roll it out rather thin, cut the cakes, butter 
your tins, put them on so as not to touch each 
other. 



SCOTCH CAKE. 

399. Three-quarters of a pound of butter, 
One pound of sugar, 

One pound of flour, 
One gill of milk, 

One large table spoonful of powdered cinna- 
mon. 

Stir the butter and sugar together, then add the 
cinnamon, flour and milk ; roll out the dough into 
sheets, cut it in cakes and bake them in a moderate 
oven until they are brown. 

CRULLERS. 

400. Five eggs, 
Three-quarters of a pound of sugar, 
A quarter of a pound of butter, 

One table spoonful of ground cinnamon, 
Two table spoonsful of brandy, 



THE NATIONAL COOK BOOK. 207 

One table spoonful of salseratus, 

As much flour as will form a soft dough. 

Beat the butter and sugar together till it is light. 
Whisk the eggs, and then stir in the spice and 
liquor. Beat the whole very hard ; add the salae- 
ratus, and as much flour as will form a soft dough, 
cut it in strips, twist them and drop them in a pot 
of boiling lard. When they are of a light brown 
they will be done. Sift sugar over them when 
cold. 

DUTCH LOAF. 
401. A quarter of a pound of butter, 
Half a pound of sugar, 
One pound of dried currants, 
Two table spoonsful of cinnamon, 
A pint of sponge, 
As much flour as will form a dough. 

Make a sponge the evening before you wish to 
bake the cake, of a tea cupful and a half of milk, 
and as much flour stirred into it as will form a thick 
batter, with a little salt, and one gill of good yeast. 
In the morning this sponge should be light. Then 
beat the butter and sugar together, add the cinna- 
mon, currants and sponge, with flour enough to 
form a dough. Butter a pan, and when it is light, 
bake it in an oven about as hot as for bread. 



20S THE NATIONAL COOK BOOK. 

RICE CUP CAKE. 

402. Two cups of sugar, 
Two cups of butter, 

One cup and a half of rice flour, 
Half a cup of wheat flour, 
Ten eggs, 

A tea spoonful of nutmeg, 
Half a pound of currants, 
Half a gill of rose-water. 

Beat the butter and sugar very light ; whisk the 
eggs till they are very thick, and stir in ; add the 
nutmeg and the flour gradually, then the rose- 
water. Beat the whole very hard for ten minutes. 
Stir in the fruit, which must be floured to prevent 
it from sinking to the bottom of the cake. 

Butter a pan, line it with thick paper well but- 
tered, and bake it in a moderate oven. Or you 
may bake the batter in small pans. 

COCOA-NUT CAKES. 

403. Three eggs, 
Ten ounces of sugar, 

As much grated cocoa-nut as will form a stiff 
paste. 

Whisk the eggs very light and dry, add the su- 
gar gradually, and when all the sugar is in stir in 
the cocoa-nut. Roll a table spoonful of the mix- 



THE NATIONAL COOK BOOK. 209 

ture in your hands in the form of a pyramid, place 
them on paper, put the paper on tins, and bake in 
a rather cool oven till they are just a little brown. 

SPANISH BUNS. 

404. One pound of flour, 
Three-quarters of a pound of sugar, 
Half a pound of butter, 

Two table spoonsful of rose-water, 

Four eggs, 

One gill of yeast, 

One tea spoonful of cinnamon, 

Half a tea spoonful of nutmeg, 

Half a pint of milk. 

Cut up the butter and rub it well with the flour, 
add the sugar, beat the eggs very light, and stir in 
lastly the spices and rose-water, with milk enough 
to form a very thick batter, then add the yeast. 
The next morning stir it again and let it rise the 
second time. Butter your pans and fill them 
three parts full. When they are done and cold 
sift sugar over, and with a sharp knife cut them in 
squares. 

BUNS. 

405. One pound of flour, 
Three ounces of butter, 

14 



210 THE NATIONAL COOK BOOK. 

A quarter of a pound of sugar, 

Two eggs, 

Three half gills of milk, 

One gill of home-made yeast, 

One table spoonful of rose-water, 

Two tea spoonsful of powdered cinnamon. 

Warm the butter in the milk. Beat the eggs. 
Mix the eggs with the milk and butter, and pour 
altogether into the pan of flour, then add the rose- 
water, cinnamon and yeast. Mix all thoroughly, 
knead the dough well, let it rise, when light make 
it out into cakes, put them in buttered pans, let 
them stand till they rise again and bake them. 

DOUGH-NUTS. 
406. Three pounds of flour, 
A quarter of a pound of butter, 
One pound of sugar, four eggs, 
One gill of yeast, 
One tea spoonful of cinnamon, 
One nutmeg grated, 
One table spoonful of rose-water, 
Milk enough to form a soft dough. 

Rub the butter and flour well together, and add 
tLe spices and sugar. Whisk the eggs, stir them 
in with the rose-water and yeast, and milk enough 
to form a soft dough. Stand it away to rise; 



THE NATIONAL COOK BOOK. 211 

when light roll it out very lightly, cut it in dia- 
monds, or any shape you choose, and drop them 
into a pot of boiling lard. Sift sugar over when 
cool. 



MACAROONS. 

407. Three eggs, 

Three-quarters of a pound of powdered white 
sugar, 

Half a pound of sweet almonds, 

Two ounces of bitter almonds. 

Whisk the eggs till they are very dry, then add 
gradually a tea spoonful of the sugar at a time, for 
if too much is put in at once it will thin the egg. 
Beat it hard until all the sugar is in. Have your 
almonds blanched and bruised in a mortar, but they 
must not be pounded to a paste. Then stir in the 
almonds, drop a spoonful in a place, on sheets of 
white paper laid on tins, and bake them in a cool 
oven till they have just a tinge of brown. 



LADY CAKE. 

408. Three-quarters of a pound of butter, 
Three-quarters of a pound of sugar, 
One pound of flour, 
The whites of sixteen eggs, 



212 THE NATIONAL COOK BOOK. 

Half an ounce of bitter almonds, 
Two table spoonsful of rose water. 

Beat the butter and sugar to a cream ; pour boil- 
ing water over the almonds, let them stand a little 
time, blanch them, pound them in a mortar, adding 
but a few at a time, with a little rose-water to pre- 
vent them from getting oily, add to them the re- 
mainder of the rose-water, then stir the almonds 
into the butter and sugar. Whisk the whites very 
dry, and stir them gradually into the butter and 
sugar with the flour. Butter your pans and bake 
them in a moderate oven. It may be baked in one 
large cake. 

COMPOSITION CAKE. 

409. Two cups of butter, 
Three cups of sugar, 
Five cups of flour, 
Five eggs, 
One cup of milk, 

One tea spoonful of dissolved salasratus, 
Two table spoonsful of brandy, 
One pound of raisins, 
Half a nutmeg grated. 

Stir the butter and sugar to a cream, beat the 
eggs and add to it, then the spice, liquor and sala> 
ratus ; lastly the raisins, which must be seeded and 



THE NATIONAL COOK BOOK. 213 

floured. Line your pans with paper well butter- 
ed, pour in the mixture, and bake in a moderate 
oven. 

SCOTCH LOAF. 

410. One pound of flour, 
Three-quarters of a pound of butter, 
Three-quarters of a pound of sugar, 
Ten eggs, 

Half a gill of rose-water, 

One table spoonful of dissolved salaeratus, 

One pound of dried currants, 

Two tea spoonsful of ground cinnamon. 

Pick, wash and dry the currants, and dredge as 
much flour over as will adhere to them. Beat the 
butter and sugar till it is smooth and light ; whisk 
the eggs to a froth, stir them into the butter and 
sugar alternately with the flour; add the spice and 
liquor, beat the whole very hard for ten minutes ; 
lastly stir in the fruit and salaeratus. Butter an 
earthen cake mould or iron pan, pour in the mix- 
ture, and bake for about two hours in a moderate 
oven. 

FRENCH CAKE. 

411. One pound of sugar, 
Three-quarters of a pound of butter, 
One pound and a half of flour, 



214 THE NATIONAL COOK BOOK. 

Twelve eggs, 

Half a wine glass of wine, 

Half a wine glass of brandy, 

Half a tea cupful of milk, 

Half a grated nutmeg, 

A quarter of a pound of seeded raisins, 

A quarter of a pound of citron, 

Half a pound of currants, 

A quarter of a pound of sweet almonds. 

Seed the raisins, slice the citron in very small 
thin pieces, wash, pick, and dry the currants, pre- 
pare the spice, pour some hot water on the almonds, 
let them stand a few minutes, then take each kernel 
between the thumb and finger, gently press it and 
the skin will come off. Put them in a marble or 
wedgewood mortar, and pound them to a paste ; 
add a little water or milk to them whilst you are 
pounding them, or they will be oily. 

Mix your fruit together, and dredge as much 
flour over it as will adhere to it. 

Beat the butter and sugar together till it is per- 
fectly light and smooth. Whisk the yelks of the 
eggs, without the whites, till they are very thick. 
Stir the yelks into the butter and sugar. Add to 
this the spice, liquor, and almonds. Beat it very 
hard for five minutes. Whisk the whites till they 
are dry and present a grained appearance. 

Stir the whites and flour into the batter alter- 



THE NATIONAL COOK BOOK. 215 

n&tely, but do not beat it after the whites are in ; 
just stir it sufficiently to mix the flour thoroughly. 
Lastly stir in the fruit. 

Line your pans with thick paper well buttered, 
and pour in the mixture. Bake in a moderate 
oven for three hours. 

A wine glassful of rose-water may be use?" iff - 
stead of the wine and brandy. 

TRAVELER'S BISCUIT. 

412. Two pounds of flour, 
Three-quarters of a pound of sugar, 
A quarter of a pound of butter, 

One tea spoonful of dissolved salseratus, 
Milk sufficient to form a dough. 

Cut up the butter in the flour, add the sugar, 
And put in the salaeratus and milk together, so as to 
form a dough. 

Knead it till it becomes perfectly smooth and 
light. Roll it in sheets about the eighth of an inch 
thick, cut the cakes with a cutter or the top of a 
tumbler. Bake in a moderate oven. 

LIGHT SUGAR BISCUITS. 

413. One pound and a half of powdered white 

sugar, 

Half a pint of milk made into a sponge, 



216 THE NATIONAL COOK BOOK. 

Two ounces of butter, 

As much flour as will form a dough, 

One gill of yeast. 

Make a sponge with the half pint of milk and 
as much flour stirred into it as will form a thick 
batter, add the yeast and a little salt. This should 
be done in the evening. The next morning cut the 
butter in small pieces, place it near the fire where 
it will dissolve, but not get hot, add this to the 
sponge, with as much flour as will form a dough. 
Stand it to rise, and when light, butter your tins, 
make out the dough in biscuits, but take care not 
to handle it more that you can help, put the cakes 
on tins, and when they are light bake them in a 
very hot oven. When they are done wash them 
over with a brush dipped in sugar dissolved in 
water and sift sugar over the top. 

PLAIN CUP CAKE. 
414. One cup of butter, 
Two cups of sugar, 
Two cups of flour, 
Four eggs, 

Half a grated nutmeg, 
Table spoonful of rose-water. 

Stir the butter and sugar together till very light 
Whisk the eggs till they are thick, and stir them 



THE NATIONAL COOK BOOK. 217 

into the butter and sugar alternately with the flour. 
Add the nutmeg and rose-water. Beat the whole 
very hard. Butter some cups or shallow pans, 
pour in the mixture, and bake in a moderate oven. 



APEES. 
415. Three-quarters of a pound of flour, 
Half a pound of butter, 
Half a pound of sugar, 
One tea spoonful of grated nutmeg, 
As much milk as will form a dough. 

Cut up the butter in the flour, add the sugar, 
and spice by degrees." 

Stir in as much milk as will make a dough. 
Knead it well, roll it out in sheets, cut it in cakes, 
Butter your tins, lay them on so as not to touch, 
and bake in a moderate oven. 



SHREWSBURY CAKE. 
416. One pound of flour, 

Three-quarters of a pound of sugar, 
Half a pound of butter, 
Five eggs, 
Half a nutmeg. 

Beat the butter and sugar together. Whisk the 



218 THE NATIONAL COOK BOOK. 

eggs and add to it, with the nutmeg. Stir in the 
flour, roll out the dough and cut it in cakes. 
Bake in a quick oven. 

DOVER BISCUITS. 

417. Half a pound of butter, 
Half a pound of sugar, 
Three-quarters of a pound of flour, 
Two eggs, 

One table spoonful of rose-water, 
Half a tea spoonful of nutmeg. 

Stii the butter and sugar together. Beat the 
eggs light and stir into it, with the rose-water ; add 
the spice and flour. Roll out thin and cut into 
small cakes. "■ 

WASHINGTON CAKE, No. 1. 

418. One pound of butter, 
One pound of flour, 
One pound of sugar, 

Six eggs, 

One wine glass of wine, 

One wine glass of brandy, 

One grated nutmeg, 

One table spoonful of cinnamon, 

Two pounds of dried currants, 

One table spoonful of dissolved salseratus, 

Half a pint of rich milk. 



THE NATIONAL COOK BOOK. 219 

Stir the butter and sugar to a cream. Beat the 
eggs very light and stir into it, then add the liquor, 
spice, and milk, then stir in the flour, lastly the 
salaeratus and fruit. 

Butter a pan and bake it. 



WASHINGTON CAKE, No. 2. 
419. One pound of sugar, 

Three-quarters of a pound of butter, 

Four eggs, 

One pound of flour, 

One tea cupful of milk, 

Two tea spoonsful of dissolved salaeratus, 

Three table spoonsful of brandy, 

Half a tea spoonful of cinnamon, 

Half a nutmeg, 

One pound of dried currants washed, picked, 
and wiped dry. 

Beat the butter and sugar until it is smooth and 
light. Whisk the eggs till they are thick and add 
them to the butter and "sugar. Stir in the flour, 
brandy, and spice. Flour the fruit and stir it in. 
Beat the whole very hard for fifteen minutes. Then 
stir in the salaeratus. 

Line the sides and bottom of your pan with 
thick paper, butter it well, pour in the mixture and 
bake it in a moderate oven. 



220 THE NATIONAL COOK BOOK. 

For those who object to the use of brandy, two 
table spoonsful of rose-water may be substituted in 
its place. 

SUGAR BISCUITS. 
420. Three-quarters of a pound of sugar, 
Half a pound of butter, 
One pint of milk, 

One tea spoonful of carbonate of soda, 
Flour sufficient to make a dough. 

Melt the sugar, butter, and soda in the miJk. 

When the milk is lukewarm stir in the flour till 
it forms a dough. Knead it well for a very long 
time, then roll it out in sheets, and with a sharp 
knife cut it in squares, butter your tins, and bake 
them in a hot oven. 



PRESERVES. 

Fruit for preserving should be carefully selected, 
it should never be bruised, and always be of the 
largest kind and fairest quality. 

No sugar will make handsome preserves but the 
purest white. It may be pulverized or in the loaf. 
Besides, it is a mistaken idea that low priced sugars 
are cheaper for preserves, for they must be boiled 
much longer in order to collect the great amount 



THE NATIONAL COOK BOOK. 221 

of scum which arises on the syrup, consequently 
the evaporation reduces the quantity. 

Very little white of egg or isinglass is sufficient 
to clarify an ordinary sized kettle of syrup. If too 
much of either is used it froths on the surface and 
is of no utility. 

Preserves should always be boiled smartly ; many 
persons would be more successful with their pre- 
serving if they would let their fruit boil fast. When 
permitted to simmer it breaks in pieces. 

All jellies and preserves should be put in the jars 
while lukewarm, as the jelly or syrup, if it be 
thick, breaks after it has become cold ; the jars 
should be left open till the next day. 

Glass jars of a small size, or large tumblers, are 
better for preserves than china, for should they not 
keep well it can be detected immediately. 

Each jar should have a piece of white paper cut 
the size of the top, dip the paper in brandy or 
spirits of wine and lay it on the preserves ; then cut 
another piece about a quarter of an inch larger 
than the mouth of the jar ; cut the edge of it in 
slits nearly a quarter of an inch long ; cover this 
edge with paste, place the paper over the jar and 
lap the edge over on the side of the jar, which may 
easily be done, as the strips will lap one over the other. 

Each jar should have the name of the contents 
written on the cover. 

Preserves should be kept in a cool dry place. 



222 THE NATIONAL COOK BOOK. 

CALF'S FOOT JELLY. 

421. To one set of feet pour three quarts of 
water. Let it boil till reduced to one half, then 
strain the liquor through a jelly bag and stand it 
away to get cold. When it is cold scrape off the 
cake of fat, and in order to cleanse the jelly from all 
the grease wipe the surface with a damp spunge, also 
the sides of the vessel which contains it. Cut up 
the jelly and put it in your preserving kettle, but be 
careful not to take the sediment which settles at the 
bottom. To each pint of this jelly add half a pound 
of the very best white sugar, and a quarter of an 
ounce of Russian isinglass dissolved in warm water, 
one tea cupful of Madeira wine, and the juice and 
rind of two lemons. When the sugar is dissolved 
set the kettle over the fire and boil it for twenty 
minutes. Then pour it into your jelly bag and let 
it drip but do not squeeze the bag. As soon as it 
has all dripped through turn the bag, scrape it well 
but do not wash it, and strain your jelly again. 
Repeat this till it is perfectly clear. Pour it in the 
moulds while it is warm and let them stand open 
till the jelly is cold. When you wish to turn it out of 
the moulds wring a napkin out of hot water and wrap 
it round the moulds for a minute or two, then turn 
the moulds upside down, and the jelly will turn out. 

FOX GRAPE JELLY. 

422. Take green fox grapes, wash them and 



THE NATIONAL COOK BOOK. 223 

put them in a preserving kettle with just water 
enough to pulp them. When they are tender mash 
and strain them through a sieve, to free them from 
the seeds and skin. To each pint of the pulp add 
a pound of the best white sugar, and a piece of 
isinglass about an inch square, dissolved in warm 
water. When the sugar has dissolved stir it well, 
and place the kettle over the fire. Let it boil fif- 
teen or twenty minutes, then try it by dropping a 
little in a glass of cold water, if it falls to the bot- 
tom without mixing with the water the jelly is done. 
Pass it through a jelly bag, pour it into your glasses 
while warm, and let it stand till the next day be- 
fore the glasses are pasted. 



CRANBERRY JELLY, No. 1. 
423. Pick and wash your cranberries, which 
should be very ripe, and put them over the fire 
with half a pint of water to each quart of cranber- 
ries. Stew them till they are soft, then mash them 
and strain the juice through a jelly bag ; to each 
pint of juice add one pound of loaf or pulverized 
white sugar, with some isinglass, in the proportion 
of half an ounce to two quarts of juice. Dissolve 
the isinglass in as much warm water as will cover 
it ; when perfectly dissolved, which will require a 
couple of hours, pour it in with the sugar and juice. 
When the sugar is dissolved set the kettle over the 



224 THE NATIONAL COOK BOOK. 

fire, and boil and skim it till a jelly is formed, 
which you can tell by dropping a little in a glass of 
cold water. If it falls to the bottom without min- 
gling with the water the jelly is done. When it is 
lukewarm pour it in glasses and let them stand till 
the following day, then cover them with brandy 
paper and paste them closely. 



CRANBERRY JELLY, No. 2. 
424. Dissolve one ounce of Russian isinglass in 
three half-pints of warm water. Strain it through 
your flannel jelly-bag. Add to this three pints of 
cranberry juice with four pounds of sugar ; boil and 
skim it. As soon as the scum has ceased to rise 
strain it and put it in moulds. The sugar should 
be of the best quality. 



ORANGE JELLY. 
425. Squeeze the juice from the oranges, and 
to every pint of the juice add a pound of sugar and 
a quarter of an ounce of dissolved isinglass. The 
Russian isinglass is the kind to use for this pur- 
pose. Boil and skim it till a jelly is formed, which 
you may tell by letting a drop fall in a glass of cold 
water, and if it falls to the bottom in a mass the 
jelly is done. Or, take a little out in a spoon and 
expose it to the cool air for a few minutes. 



THE NATIONAL COOK LOG;; 



STRAWBERRY JELLY. 



225 



426. Stem the strawberries, put them in a pan, 
and with a wooden spoon or potato masher rub 
them fine. Put a sieve over a pan, and inside of 
the sieve spread a piece of thin muslin ; strain the 
juice through this, and to a pint add one pound of 
sugar, with a quarter of an ounce of isinglass dis- 
solved in water to every five pounds of sugar. 
When the sugar is dissolved set the kettle over the 
fire and boil it till it is to a jelly. Pour it into 
glasses while it is warm, and paste them when 
cold. 



CURRANT JELLY. 

427. Mash your fruit with a wooden spoon, 
and squeeze the juice through your jelly bag. To 
every pint of juice allow a pound of white sugar. 
When the sugar is dissolved, add a piece of isin- 
glass dissolved in warm water to clarify the jelly. 
A quarter of an ounce of isinglass to five pints of 
juice will be sufficient. Boil and skim it till a 
jelly is formed ; then take it off the fire and put it 
in glasses while warm. The next day put brandy 
paper over them and paste them. 

Black currant jelly is made in the same way, 
only it requires but three-quarters of a pound of 
sugar to a pint of juice. 
15 



226 THE NATIONAL COOK BOOK. 

QUINCE JELLY. 

428. Pare and core your quinces, and as you 
pare them throw them into cold water. Put them 
into a preserving kettle with water enough to cover 
them, and let them boil till the fruit is tender. 
Then put a sieve over a pan, pour the fruit and 
water into it and let it drain, but do not mash the 
fruit ; strain the juice through the jelly bag. To 
each pint of juice thus obtained add one pound of 
loaf or pulverized white sugar ; and to every five 
pounds of sugar add a quarter of an ounce of isin- 
glass dissolved in hot water. When the sugar is 
dissolved put it over the fire and boil and skim it 
till a jelly is formed, which you can discover by 
dropping a little in a glass of cold water ; if it sinks 
to the bottom without mingling with the water the 
jelly is done. Pour it in your glasses when it is 
lukewarm, and let them stand open till it is entire- 
ly cold. Cover with brandy paper, and paste paper 
over the top. 

If you wish to have light colored jelly, never put 
in the parings, as they always make it dark. A 
jelly may be made of the parings and cores for 
family use. 

Apple jelly may be made in the same manner as 
the quince. The pulp of the apple, which is left 
after the jelly is made, may be sweetened for pies. 
The pulp of the quince may be made into marma- 
lade according to the following receipt : 



THE NATIONAL COOK BOOK. 



227 



QUINCE MARMALADE. 
429. To each pound of the pulp obtained ac- 
cording to the above receipt for jelly, add one 
pound of white sugar ; boil the whole until it is 
perfectly smooth. It must be stirred all the time 
it is boiling. If you do not make jelly of your 
quinces cut them up in small pieces, add a pound 
of sugar to a pound of fruit, and as much water as 
will dissolve the sugar ; then boil it till it is a per- 
fectly smooth paste ; stir it all the time. 



PEACH MARMALADE. 
430. Pare and cut up the peaches in small 
pieces, and to a pound of fruit add a pound of 
sugar. When the sugar is dissolved set it over the 
fire and let it boil till it is a smooth paste. Stir it 
all the time it is boiling. Put it in the jars while 
warm and paste them over the next day. 



PRESERVED PEARS. 

431. Peel the pears, and if they are large, cut 
each one in four pieces, and take out the core. 

To a pound of fruit weigh a pound of sugar ; 
dissolve the sugar with just enough water to wet it, 
add a quarter of an ounce of isinglass dissolved in 
warm water to five pounds of sugar. When the 
sugar is dissolved, make the syrup as directed for 



228 THE NATIONAL COOK BOOK. 

preserved peaches, and cook the fruit in the same 
manner. 

PRESERVED QUINCES. 

432. Pare and core the fruit, cut them in quar- 
ters, and boil them in water untill tender. Weigh 
the fruit and add a pound of sugar to each pound 
of fruit. Put the sugar in a preserving-kettle with 
two wine-glasses of water to each pound of sugar, 
and a quarter of an ounce of isinglass dissolved in 
warm water to every six pounds of fruit. When 
the sugar is dissolved set it over the fire, boil and 
skim it till no more scum rises. Then pour the 
syrup in another vessel, wash the kettle so as to 
free it from any scum which may adhere to it, pour 
the jelly back in the kettle and put in the fruit. 
Set it over a brisk fire and let it boil for about an 
hour and a ha]f, or until the fruit looks clear when 
held towards the light. It should always boil hard 
or the preserves will be dark colored. When it 
appears translucent take it off the fire ; take the 
fruit out a piece at a time, and lay it on broad 
dishes. Strain the syrup, and when it is lukewarm 
put the fruit in your jars and pour the syrup over. 
When cold cover with brandy paper and paste 
them closely. 

PEtB SERVED PINE- APPLE. 

433. Scald the slices in water till tender : then 



THE NATIONAL COOK BOOK. 229 

make a syrup of a pound of sugar to a pound of 
fruit, and proceed as directed for quinces. 

PRESERVED PEACHES. 

434. Choose the white cling-stones, known by 
the name of the " Heath peach." Insert the knife 
at the stem and cut them longitudinally through to 
the stone. Wring out the stones by placing one 
hand on each half of the peach and suddenly give 
each a turn in opposite directions ; the fruit w T ill 
break in half, leaving the stone attached to one 
side. With a pointed knife it may easily be ex- 
tracted. After the peaches have all been prepared 
in this manner pare and wei^h them. Then weigh 
a pound of sugar for each pound of fruit. Put the 
sugar into a preserving kettle, and allow a gill of 
water to each pound of sugar. Let the sugar stand 
until it is perfectly dissolved before it is put on the 
fire; to ten pounds of sugar add the half of the 
white of an egg, well beaten, or a piece of Russian 
isinglass, about an inch square, dissolved in two 
table spoonsful of water. Set the kettle over the 
fire, and as soon as the syrup begins to boil skim 
it. When the scum has ceased to rise, take the 
syrup off the fire, pour it into a pan, and wash the 
kettle in order to prevent the scum which adheres 
to the sides from boiling into the fruit. Now pour 
the syrup back into the kettle, add the fruit to it, 
and place it over a brisk fire, let the fruit boil fast 



230 THE NATIONAL COOK BOOK. 

for about an hour and a quarter, or until it appears 
translucent when held on a fork towards the light. 
Then take your peaches out very carefully, a piece 
at a time ; place them on dishes so as merely to 
touch. Pour the syrup in pans, and let it stand 
until it is about lukewarm. Then put the fruit into 
your jars and pour the syrup over ; paste the jars 
the next day. 

PRESERVED FRESH FIGS. 

435. Select the fruit when fully ripe, though 
not soft, pick them carefully that they may not be 
broken. Pour boiling water over them, and let 
them simmer for five minutes. 

Preserve them as other fruits. 



PRESERVED CITRON MELON. 

436. Cut off the hard rind of the melon (which 
should be the preserving citron, not the green can- 
telope) and cut it in pieces of any size and shape 
you choose : the slices should be from a quarter to 
half an inch thick. Weigh your fruit, and to every 
pound add one of sugar. Put the sugar in a pre- 
serving kettle with a gill of water to each pound 
of sugar and some isinglass dissolved in warm 
water ; it will require a quarter of an ounce of 
isinglass to every five pounds of fruit. When the 
sugar is dissolved, put it over the fire and boil and 



THE NATIONAL COOK BOOK, 231 

skim it. Then pour the syrup out of the kettle, 
wash it and return the syrup to it. Now put in 
the fruit, and set it over a brisk fire, where it will 
boil rapidly. When the fruit appears translucent 
when held up towards the light it is done. It will 
take from an hour and a quarter to an hour and a 
half to cook it. 

Then take it out a piece at a time, spread it on 
dishes, and strain the syrup in a pan. When the 
syrup is lukewarm, put your fruit in the jars and 
pour it over. Let them stand till next day, put 
brandy paper over and paste them. 

This fruit may be flavored with lemons sliced 
and preserved with it. Do not peel the lemons, cut 
them in thin slices, and cook them with the fruit. 
To three pounds of fruit add one lemon. As the 
citron makes a beautiful but tasteless preserve, it is 
necessary to flavor it with lemon, orange, or some 
other fruit. If, when it is a little cool, it should 
not taste sufficiently of the lemon, a few drops of 
the essence of lemon may be added. 

PRESERVED GREEN GAGES. 

437. Prepare the fruit by pricking each one 
with a needle to prevent them from bursting. 

Leave a portion of the stem on each, as it gives 
small fruits a handsome appearance on the table. 
Make a syrup of a pound of sugar to each pound 
of fruit ; and a gill of water to a pound of sugar. 



232 THE NATIONAL COOK BOOK. 

Add a quarter of an ounce of isinglass, dissolved 
in warm water, to every six pounds of sugar. When 
the sugar is dissolved put it with the dissolved 
isinglass over the fire, boil and skim it. Then 
pour it out of the kettle, wash the kettle, put the 
syrup back again, put in the fruit, and boil it till 
by holding one towards the light it looks clear. 
Take the gages out one at a time, strain the syrup ; 
put the fruit in jars, and pour the syrup over warm. 
Paste them up the next day. 

PRESERVED PLUMS. 

438. These are preserved in the same manner 
as gages, only they are skinned by pouring hot 
water over them ; the skins will peel off nicely 
and leave the stems attached to the fruit. 

STRAWBERRY JAM. 

439. Put together equal weights of fruit and 
sugar, mash all well, put it into a preserving kettle, 
and boil it about twenty minutes. While it is 
warm put it in jars, and paste it when cold. 

CHERRY JAM. 

440. This is better when made of fine morella 
cherries. Wash the cherries and put them on to 
stew with a gill of water to a pound of fruit. When 
perfectly tender, pass them through a colander to 



THE NATIONAL COOK BOOK. 233 

extract the stones. To a pound of the pulp add a 
pound of sugar, when the sugar is dissolved put it 
over the fire, and boil it to a smooth paste. 

RASPBERRY JAM. 

441. To a pound of fruit weigh a pound of 
sugar; mash the fruit in a pan with a wooden 
spoon ; put the sugar to it, and boil it hard for fif- 
teen or twenty minutes. 

To four pounds of raspberries you may add one 
pound of ripe currants ; they give the jam a fine 
flavor and a pretty color. 

Blackberry jam is made in the same manner ; 
only leave out the currants. 

GREEN GAGE JAM. 

442. Wash the fruit, and stew it with enough 
water to keep them from scorching. Mash them, 
and strain the pulp through a colander. To a pint 
of pulp add a pound of sugar. When the sugar 
is dissolved, boil it till it is a smooth mass. 

Plum jam is made in the same way. 

PINE APPLE JAM. 

443. This is made like all other jams, only the 
pine apple is grated. 

BRANDY GRAPES. 

444. Put some close bunches, when ripe, into 



234 THE NATIONAL COOK BOOK. 

a jar, first pricking each grape with a needle ; strew 
over them half their weight in pounded loaf sugar, 
fill up with brandy, and tie them closely. They 
look very handsome on the table. 

BRANDY PEACHES. 

445. Select the white cling-stone, known by 
the name of the " Heath peach." Make a hot ley 
of ashes and water, put in a few peaches at a time, 
and let them remain about a minute and a half, or 
until the skin will rub off with your finger. Take 
them out and throw them in a vessel of cold water, 
when all are done in this manner, rub off the skins 
with a cloth, and throw them in another vessel of 
cold water. Make a syrup of half a pound of sugar 
to a pound of fruit. Prepare it in the same man- 
ner as for preserves ; put in your peaches, and let 
them boil until they are sufficiently tender to be 
easily pierced with a straw. 

Take them out, and add to each pint of syrup a 
quart of the very best white brandy, when the fruit 
is cool put it in your jars, but leave plenty of room 
to fill them with the syrup, as if packed too closely 
they lose their shape. 

SICK. 

SAGO MILK. 

446. Wash half an ounce of sago and soak it 



THE NATIONAL COOK BOOK. 235 

in a tea cupful of cold water for an hour or more 
Drain it and add to it three gills of good milk ; put 
it over the fire and let it simmer until the sago is 
entirely incorporated with the milk. Sweeten it 
with white sugar. It may be flavored with va- 
nilla, lemon, or nutmeg, if allowed of by the phy- 
sician. 

ORGEAT. 

447. Blanch one ounce of bitter, and two of 
sweet almonds. Pound them in a mortar with a 
little milk until they are to a paste. Rub gradu- 
ally into the pounded almond one tea cupful of 
milk. Sweeten it to the taste and strain it. 

It may be flavored with lemon. 

STEWED PRUNES. 

448. Pour enough boiling water over your 
prunes to cover them, and stand them where they 
will keep hot but not boil. They require six or 
eight hours to cook. When they are perfectly 
done add sugar to the taste of the patient. 

COCOA. 

449. Put three table spoonsful of cocoa to a 
pint of water. Let it boil slowly for an hour. 
Put some sugar and cream in a bowl, pour the 
cocoa over it and serve hot with toast. 



236 THE NATIONAL COOK BOOK. 

EGG AND "WINE. 
450. Beat the yelk of an egg very light, add 
to it a glass of wine and sugar to the taste. 



SAGO PUDDING FOR INVALIDS. 

451. See tapioca pudding, No. 452. 

TAPIOCA PUDDING. 

452. Pick and wash a table spoonful of tapioca, 
pour over it a pint of warm milk, and stand it near 
the fire for about one hour, but do not let it sim- 
mer. Then boil it until it forms a semi-transparent 
mucilage. Stand it aside to cool. 

Beat two eggs, stir them into the mucilage with 
as much sugar as will sweeten it, pour the mixture 
in a pan and bake it slowly. 

It may be eaten with sweet sauce. 

Arrow-root and sago can be made in the same 
manner, only the sago requires more soaking and 
boiling than the tapioca. 

ARROW-ROOT PUDDING FOR INVALIDS. 

453. See tapioca pudding, No. 452. 

PUDDING FOR THE CONVALESCENT. 

454. One pint of milk, 

Two table spoonsful of flour, 



THE NATIONAL COOK BOOK. 237 

Three eggs, 
Sugar to the taste. 

Beat the eggs, add the sugar, then the milk and 
flour by turns. Put the mixture in a bowl or pan, 
place it in another pan of hot water, set it where it 
will cook, and when a custard is formed set it off 
to cool. 

There should not be too much sugar for invalids 
as it is apt to produce dispepsia. 

INDIAN GRUEL. 

455. Stir one table spoonful of Indian meal 
mixed with a little cold water into a pint of boiling 
water. Let it boil fifteen minutes and add salt to 
the taste. 

EGG AND MILK. 

456. Take a fresh egg, break it in a saucer, 
and with a three-pronged fork beat it until it is as 
thick as batter. Have ready half a pint of new 
milk sweetened with white sugar, stir the egg into 
the milk, and serve it with a piece of sponge-cake 
or slice of toast. It is considered very light, nour- 
ishing food for an invalid. 

Some prefer the yelk and white of the egg beaten 
separately. The yelk should be beaten till it is 
very light and thick, then pour it into the sweet- 
ened milk; afterwards beat the white till it will 



238 THE NATIONAL COOK BOOK. 

stand alone, and add gradually half a tea spoonful 
of white sugar ; pile the white on the top of the 
milk and serve as before. 



SUGARED ORANGE. 

457. Select the lightest colored oranges for this 
purpose, as they are more acid than the dark. Peel 
off the rind and slice them, latitudinally or cross- 
wise, about the eighth of an inch in thickness. 
Strew over them some powdered white sugar, in 
the proportion of a tea spoonful of sugar to each 
slice. Let them stand fifteen minutes. They are 
very palatable in fevers, as they serve to cleanse 
the mouth and keep it cool. 

SUGARED LEMONS, No. 1. 

458. These may be prepared in the same man- 
ner as the sugared oranges (see above,) only they 
should have a tea spoonful and a half of sugar to 
each slice ; as they are more firm than oranges, 
they require to stand longer to become perfectly 
impregnated with the sugar. 

They are better to stand about an hour before 
they are to be eaten. The white skin should be 
carefully peeled off, as it imparts an unpleasant 
bitter flavor when permitted to remain long in the 
sugar. These are very grateful to the sick and 
feverish. 



THE NATIONAL COOK BOOK. 239 

SUGAKED LEMONS, No. 2. 

459. Select fine large lemons. Peel off the 
outer skin and as much as possible of the white 
skin. Cut them in slices latitudinally or round the 
lemon, about the eight of an inch thick. Sprinkle 
them with white powdered sugar, a tea spoonful of 
sugar to each slice. Let them stand three hours, 
then strain off as much of the juice as possible from 
the lemons, put it in a sauce-pan over a slow fire, 
and as soon as the juice begins to simmer throw in 
the slices of lemon. Let them cook five minutes, 
take them out and pour the syrup over them. 
Should the lemons not prove sufficiently juicy to 
melt the sugar entirely, a little water may be 
added. 

MULLED WINE. 

460. Half a pint of wine, 
Half a pint of water, 
One egg, 

Sugar and nutmeg to the taste. 

Mix the wine and water together — let it boil. 
Beat the eggs in b pan, pour them into *he wine, 
then quickly pour the whole from one vessel into 
another five or six times. 

MULLED CIDER. 

461 . One pint of cider, 



240 THE NATIONAL COOK BOOK. 

One egg, 

Sugar and nutmeg to the taste. 

Boil the cider. Have the egg well beaten, 
pour it into the cider, then have ready two vessels 
and pour the whole quickly from one vessel into 
the other several times Add the sugar and nut- 
meg. 

VEGETABLE SOUP. 

462. Two potatoes, 
Two onions, 
Two turnips, 
One carrot, 

A little parsley chopped fine, 
Salt to the taste. 

Cut the potatoes in quarters, slice the onions, cut 
the turnips in quarters, slice the carrots. Put all 
in a stew-pan with three pints of water, and salt to 
the taste. Boil it down to one quart. About fif- 
teen minutes before it is done add the parsley. 
Strain it and serve with light bread or toast. 

This is the receipt of a late eminent physician of 
Philadelphia. 

CARRAGEEN OR IRISH MOSS. 

463. One ounce of moss, 



THE NATIONAL COOK BOOK, 241 

One pint of water, 

Lemon juice and sugar to the taste. 

Boil the moss in water until it forms a jelly, and 
add the lemon-juice and sugar. Vanilla may be 
substituted for lemon-juice, but the latter is more 
palatable. Strain it. 

AHROW ROOT. 

464. One table spoonful of ground arrow-root, 
One pint of water. 

Mix the arrow-root with a little water, to the 
consistence of a paste. Have ready a pint of boil- 
ing water, pour the arrow-root into it, and let it 
boil till it looks clear ; pour it off and sweeten to 
the taste. Some add a little lemon juice. 

MACATiONI 

465. Take a quarter of a pound of macaroni 
and boil it till it is very tender in water which has 
been salted. Take it up and drain it. If admissi- 
ble a tea spoonful of melted butter may be poured 
over. 

LEMONADE FOR AN INVALID 

466. Squeeze the juice o-ut of a fine lemon, 
pour over it as much boiling water as will make it 
palatable, and add sugar to the taste. Stand it 

16 



242 THE NATIONAL COOK BOOK. 

away to cool ; when cold it will be found quite as 
good as that made with cold water, and is generally 
preferred by physicians, as the boiling water de- 
stroys the unhealthy qualities of the lemon. 



OAT-MEAL GRUEL. 

467. Mix one table spoonful of oat-meal to a 
smooth paste with a little cold water. Pour this 
into one pint of boiling water ; let it boil for half 
an hour. 

Sweeten it and serve it with toast. Some prefer 
a little salt. 

BAKED PUDDING FOR INVALIDS. 
468.' One pint of milk, 
Three eggs, 
Sugar to the taste, 
Two table spoonsful of flour. 

Beat the eggs, add the sugar, then the flour, and 
stir in the milk gradually. 

Butter a pan, pour in the pudding, and bake it. 



CHICKEN BROTH. 
469. Take half a chicken and pour over it 
three tea cupsful of cold water, with a salt spoon- 
ful of salt and two tea spoonsful of rice or pearl 



THE NATIONAL COOK BOOK. 243 

barley. Let it simmer slowly until reduced to one 
half. Ten minutes before it is served, add some 
celery top, or parsley chopped very fine. 



PAP OP UNBOLTED FLOUR. 

470. Mix some unbolted flour with a little cold 
water, and stir it until it is smooth. Pour this into 
some boiling water, and let it boil fifteen or twenty 
minutes. Sweeten it and pour cream over it. 

Children become very fond of this. 



PAP OP GRATED FLOUR. 

471. Take a quarter of a pound of flour and 
pour on just enough water to moisten it. Form it 
into a ball and tie it in a cloth, closely and firmly. 
Put it in a vessel of boiling water and let it boil 
the whole day. Then take it out, dip it in a pan 
of cold water, remove the cloth, and place it in a 
cool oven to dry, when it will be fit for use. 

To make the pap, grate some of this, mix it to 
a paste with cold milk, and stir it into some boiling 
milk ; boil it slowly ten or fifteen minutes. 



SWEET-BREADS FOR INVALIDS. 
472. Put them in a stew-pan, with just water 
sufficient to cover them, and very little salt. 
Let them boil slowly until they are tender, but 



244 THE NATIONAL COOK BOOK. 

not broken to pieces, then dish them, and if not 
quite salt enough, a little may be sprinkled over 
them. Care should be taken to season the meat 
for an invalid with very little salt, as it is frequent- 
ly very unpalatable during convalescence. 

After the sweet-breads have been cooked as 
above described, they may be taken from the water 
and drained ; then heat the gridiron, grease the 
bars, to prevent the sweet-breads from sticking, and 
broil them quickly over some hot coals. They 
should be of a very delicate brown when done. 



PANADA, No. 1. 

473. Mix two tea spoonsful of grated cracker, 
with a little cold water, and stir it into half a pint 
of boiling water. Let it boil a few minutes till it 
thickens, then sweeten it with white sugar, and 
flavor it with wine and nutmeg to the taste. 

Toast a slice of bread nicely, cut it in pieces 
about an inch square, put them in a bowl, and pour 
the panada over. 



PANADA, No. 2. 

474. Cut some light stale bread in small squares, 
put it in a bowl, and pour over some boiling water. 
Sweeten it to the taste with white sugar. Add 
wine and nutmeg if permitted by the physician. 



THE NATIONAL COOK BOOK. 245 

Boiling milk may be substituted in place of the 
water if approved. 



GROUND RICE, No. 1. 

475. One table spoonful of ground rice, 
One pint of milk. 

Mix the rice with cold milk to a smooth paste. 
Set the pint of milk over the fire, and as soon as 
it boils, stir in the rice ; let it boil for fifteen minutes, 
but be careful not to let it burn. 

Sweeten it to the taste with white sugar; it may 
be flavored with vanilla if approved of. 

GROUND RICE, No. 2. 

476. Two table spoonsful of ground rice, 
One pint of milk. 

Boil the milk, and stir in the rice, which must 
have been previously mixed with cold milk. 

Let it boil slowly twenty minutes ; if it should 
be thicker than a thin batter, add a little more 
milk. Sweeten it to the taste. 

Pour it into tea cups, and serve it with cream if 
allowed of by the physician. 

MUSTA.RD WHEY. 

477. Take two heaping tea spoonsful of rnus- 



246 THE NATIONAL COOK BOOK. 

tard seed, mash them a little, and pour over them 
six wine glasses of milk, boil it till the milk is cur- 
dled. Take it off the fire, let it stand to cool, and 
strain off the whey. 

"WINE WHEY. 
478. Put a pint of milk over the fire, and the 
moment it boils stir into it two glasses of wine 
mixed with two tea spoonsful of sugar. Let it boil 
once again ; stand it off to cool, and strain the 
whey through a fine strainer or sieve. 



VINEGAR WHEY 

479. Half a gill of vinegar mixed with two 
tea spoonsful of sugar, stirred into two tea cupsful 
of boiling milk ; let it boil one or two minutes, 
stand it off to cool, and strain off the whey. This 
is often recommended in fevers. 

Lemon-juice may be used in place of the vinegar. 



KENNET WIJEY. 
430. Wash a piece of rennet about the size of 
a dollar, and soak it for six hours or more in two 
table spoonsful of warm water. Pour this into 
three tea cupsful of lukewarm milk ; let it. stand 
near the fire until a thick curd is formed. With 
a knife break it in pieces and strain off the whey. 



THE NATIONAL COOK BOOK. 247 

TAMARIND WHEY. 
481. Stir half a wine glass of tamarinds mixed 
with three tea spoonsful of sugar into a pint of 
boiling milk ; as soon as it boils stand it off the 
fire to cool, and strain off the whey. 



POTATO JELLY. 

482. Grate some white potatoes into cold wa- 
ter, stir it well, and strain it through a hair sieve. 
Let it stand a couple of hours, till the farina settles 
at the bottom, then pour the water off, and set the 
vessel on its side, so as all the water may drip out 
and the farina become perfectly dry. 

Then put it into a box or jar for use. 

Take a tea spoonful of this farina mixed smooth- 
ly in a little cold water, and pour as much boiling 
water over it as will make it a thick jelly. Let it 
boil two or three minutes, sweeten it to the taste, 
and flavor it with lemon or nutmeg. To be eaten 
cold. 

Milk may be substituted for water. 

PORT WINE JELLY. 

483. Half an ounce of Russian isinglass, 
Half an ounce of gum arable, 

One ounce of rock candy, 
Half a pint of boiling water, 
Half a pint of port wine. 



248 THE NATIONAL COOK BOOK. 

Cut the isinglass in very small pieces, pound up 
the candy and gum arabic, pour the boiling water 
over, and stand it where it will keep hot but not 
simmer. When the above named ingredients are 
dissolved, add the wine, and boil the whole a few 
minutes. 

Strain it and set it away to get cold. 

TAPIOCA JELLY. 

484. Soak a quarter of a pound of tapioca in 
water enough to cover it. Let it stand several 
hours, then stir it into a pint of boiling water. 
Simmer it slowly till it appears semi-transparent. 
Sweeten it to the taste, and flavor with wine and 
nutmeg if approved of by the physician. Turn it 
into cups or moulds. 

HARTSHORN JELLY. 

485. Take a quart of boiling water and pour 
it over three ounces of hartshorn shavings. Boil 
it until reduced to one-half the original quantity. 
Pass it through a fine sieve, sweeten it, and stir in 
a table spoonful of lemon-juice and three ounces 
of sugar with a glass of wine. 

It is very good without the lemon-juice and 
wine. 

RICE JELLY. 

186. Pick and wash some rice, and pour enough 



THE NATIONAL COOK BOOK. 249 

water over it to cover it. Let it soak for three hours. 
Then simmer it very slowly till the rice is entirely 
soft. Whilst it is hot sweeten it with white sug;ir 3 
and flavor it with any thing you please. Strain it 
and pour it in a mould. 

JELLY OP GELATINE. 

487. Half an ounce of gelatine. 
One quart of water, 

The grated rind and juice of two fine lemons, 
The whites of four eggs, 
Sugar to the taste. 

Pour a quart of boiling water over the gelatine, 
and stand it near the fire to keep hot until the gela- 
tine is dissolved. Add the rind and juice of the 
iemon with the sugar (which must be loaf or pul- 
verized white ;) let it boil once, take it off, strain it, 
and when lukewarm add the beaten whites of four 
eggs with the shells (which must have been washed 
and wiped dry.) Strain it till the jelly is perfectly 
clear. Pour it in moulds and set it to cool. 



SLIPPERY-ELM TEA. 

488. Strip your slippery-elm in small pieces ; 
take two table spoonsful of these pieces and pour 
over them two tea cups of boiling water. Let it 
stand until it becomes mucilaginous, then strain it, 



250 THE NATIONAL COOK BOOK. 

FLAX-SSED TEA. 

489. Pour two tea cups of boiling water over 
two table spoonsful of unground flax-seed. Cover 
the vessel, and stand it in a warm place until a 
mucilage is formed. Be careful to keep it closely 
covered, as it soon becomes stringy if exposed to 
the air. When sweetened and flavored with lemon- 
juice it is a very palatable drink. 

The lemon-juice should be scalded. 



VEAI, TEA. 

490. Cut one pound of a knuckle of veal in 
thin slices, pour over it a quart of cold water. 
Cover it, and let it simmer for an hour and a half. 

When boiled to a jelly it will keep for three or 
four days, and may be used at any time by pouring 
over it a little boiling water and letting it , stand 
near the fire. Add salt to the taste. 



BEEF TEA. 
491. One pound of beef, 
One quart of cold water. 

Cut the beef in thin slices, and pour on the wa- 
ter. Cover it and set it in a warm place for three- 
quarters of an hour, then put it over a slow fire 
where it will simmer for half an hour. Strain it, 



THE NATIONAL COOK BOOK. 251 

and serve it hot or cold as recommended by the 
physician. 

Salt it to the taste. 

ESSENCE OF BEEF. 

492. Select some lean, tender beef, cut it in 
small pieces, put them in a bottle and cork it. 

Set the bottle in a pot of cold water, let the 
water boil six hours. The heat of the water will 
extract all the juice from the beef in the bottle. 

MUTTON TEA. 

493. Slice one pound of mutton, remove all 
the fat, and add one quart of cold water. Cover 
it, place it near the fire for an hour, then simmer 
it for two hours, strain it, and serve it warm. 

Add salt to the taste. 

CHICKEN TEA. 

494. Cut a quarter of a chicken in small pieces, 
take off the skin, and remove all the fat, add to it 
a pint of cold water ; cover it, and let it simmer 
till reduced to one-half. Strain it, and serve warm 
with toast lightly browned. 

Add salt to suit the patient's taste. 

GUM ARABIC WATER. 

495. Pour one pint of boiling water over two 



252 THE NATIONAL COOK BOOK. 

table spoonsful of gum arabic ; add lemon-juice and 
sugar to the taste. Stand it away to get cold. 

TAMARIND WATER. 

496. Pour half a pint of boiling crater en a 
table spoonful of tamarinds. Stand it away to 
get cold. Pour off the water, and add sugar to 
the taste. If it should prove too acid, cold water 
may be added. 

GRAPE WATER 

497. Put in a tumbler a table spoonful of grape 
jelly. Fill the tumbler with cold water. 

MULLED WATER. 

498. One egg, 

Half a pint of boiling water, 
Sugar to the taste. 

Beat the egg well; pour the water gradually 
over it, but be sure to stir it all the time. Sweeten 
it to the taste of the patient. ■* 

Serve it with light bread or dry toast. 

Wine may be added if approved of by the phy- 
sician. 

APPLE WATER. 

499. Slice three large pippin apples, and pour 






THE NATIONAL COOK BOOK. 253 

over them a pint of boiling water. Stand them in 
a cool place, when perfectly cold strain off the 
water, and sweeten it to the taste. 
Toast may be added. 

BARLEY WATER. 

500. Wash and pick one ounce of pearl barley, 
pour over it one tea cupful of water, and let it boil 
for ten minutes. Drain it, and pour over it three 
tea cupsful of boiling water ; set it over the fire, 
and boil it down one half. Strain it through a hair 
sieve or piece of muslin. 

Gum arabic is sometimes dissolved in it ; the 
liquid sweetened to the taste, forms a very agreea- 
ble drink. 

TOAST WATER. 

501. Toast two or three slices of bread of a 
dark brown all the way through, but do not burn 
it. Put the toast in a deep bowl, and pour over it 
one quart of water, let it stand for two or three 
hours. Then pour the water from the bread. 

Some flavor it by soaking a piece of lemon-peel 
with the bread. 

ALMOND WATER. 

502. One ounce of sweet almonds (blanched,) 
Half an ounce of white powdered sugar, 
Three half pints of water. 



254 THE NATIONAL COOK BOOK. 

Pour boiling water on the almonds, and in a few 
minutes the brown skin will come off Dy taking 
each kernel between the thumb and finger and 
gently pressing it. After having blanched them 
in this manner, put them in a stone or wedgewood 
mortar with the sugar and a little water. Add 
the water gradually until the almond is perfectly 
smooth. Strain it through a fine hair sieve or 
cloth. 

More or less sugar may be added according to 
the taste. 



MISCELLANEOUS. 

LEMON SYRUP, No. 1. 

503. Eight pounds of sugar, 
Three quarts of water, 
One quart of lemon-juice. 

Mix the sugar and water together ; as soon as 
the sugar has dissolved place it over the fire and 
boil and skim it, then add the lemon-juice. 

LEMON SYRUP, No. 2. 

504. Six pounds of sugar, 
Two quarts of water, 
One pint of lemon-juice. 

Mix the sugar and water together, and as soon 



THE NATIONAL COOK BOOK. 255 

as the sugar is dissolved place it over the fire; boil 
and skim it, then add the lemon-juice. 

GINGER SYRUP. 

505. One pound of green ginger root. 
Ten pounds of sugar, 

Two gallons of water. 

Cut up the root in pieces and add to it two 
gallons of water ; boil it till reduced to one gallon, 
strain it, and pour it over ten pounds of white su- 
gar. When the sugar has dissolved boil and skim 
it till no more scum rises ' take it off, and when 
cold bottle it for use. 

BRANDY CHERRIES. 

506. Stem your cherries, put them into a jar, 
and to a pound of fruit put a pound of white sugar. 
Cover them with French brandy and tie them 
closely. 

Monongahela whisky will do as well as the 
brandy and is much cheaper. 

TO PRESERVE EGGS DURING THE WINTER. 

507. In the fall as you collect your eggs, pack 
them in a keg with a layer of salt at the bottom, 
then a layer of eggs, set in with the small end 
downwards, then a layer of salt, and so on till all 
are in ; then put a layer of salt on the top. 



256 THE NATIONAL COOK BOOK. 

BLACKBERRY CORDIAL. 

508. Gather the ripest fruit, mash it in a pan 
with a large wooden spoon, strain out all the juice, 
and allow a quarter of a pound of sugar to a pint 
of the juice. Mix the juice and sugar together, 
and boil and skim it ; then strain it again, and when 
cool to each pint of juice add a tea cupful of 
brandy. Bottle it and it will be fit for use. This 
is highly esteemed by some in cases of dysentery. 



RASPBERRY BRANDY. 

509. Pick the fruit when dry, put it into a glass 
jar, and place the jar in a kettle of cold water. 
Set the kettle over the fire and let the water get 
hot; let the fruit remain thus until the juice will 
run; strain it, and to every pint of juice add half a 
pound of sugar. Boil and skim it. When cold 
mix with it an equal quantity of brandy. 

Bottle it tightly. 



CURRANT SHRUB. 

510. Mix a pound of sugar with every pint of 
currant-juice. When the sugar is dissolved boil it 
a few minutes and skim it. When almost cold add 
a gill of brandy to every quart of syrup. 

Bottle it, cork it well-, and keep it in a cool 
place. 



THE NATIONAL COOK BOOK. 257 

RASPBERRY SHRUB, 
511. This is made in the same manner as the 
currant shrub. 



CHERRY BOUNCE. 

512. To fifteen pounds of morella cherries add 
one gallon of the best French brandy or good Mo- 
nongahela whisky. Let them stand for three or 
four months, then pour off the liquor and add to 
the cherries two quarts of water, which should re- 
main on them for three weeks ; pour off the water 
and add it to the liquor ; to all of which add four 
pounds of sugar made into a syrup. 

MIXTURE FOR SALTING BUTTER. 

513. Half a pound of fine salt, 

A quarter of a pound of pulverized loaf sugar. 

Mix them well together, and add one ounce of 
the mixture to every pound of butter. 
This is to keep butter sweet for winter use. 



EGG-NOG. 
514. Six eggs, 
One pint of milk, 
Half a pound of loaf sugar, 
Half a pint of brandy. 



258 THE NATIONAL COOK BOOK. 

Beat the eggs very light and thick, add the milk 
sugar and brandy. 

MINCED MEAT. 
515. Five pounds of beef or tongue, 

Two pounds of suet, 

Seven pounds of sugar, 

Seven pounds of apples, 

Three pounds of raisins, 

Three pounds of currants, 

Three nutmegs, 

Two ounces of cinnamon, 

A dessert spoonful of ground allspice, 

One small tea spoonful of ground mace, 

The juice of two lemons and the grated rind 
of one, 

Moisten it with equal portions of wine and 
cider, 

Brandy to the taste. 

Boil the meat in water which has been salted in 
the proportion of one tea spoonful of salt to every 
quart of water. When it is tender stand it away 
to get perfectly cold before it is chopped. Wash, 
pick and dry your currants, prepare the spices, and 
seed the raisins. Pare and core the apples, chop 
them fine, chop the meat very fine, add the fruit, 
sugar and spice, lemon-juice, and grated lemon 
rind, (also the brandy and wine.) Mix the whole 



THE NATIONAL COOK BOOK. 259 

thoroughly ; it will be fit for use on the following 
day. If you wish to keep your minced meat for 
several weeks, chop the meat and add the currants, 
raisins, sugar and spice, but leave out the apples, 
lemon, wine and cider ; mix the other ingredients 
and merely moisten it with brandy ; pack the mix- 
ture tightly in a stone jar and cover it close. 

When you wish to make it into pies, take out 
some of the meat, chop your apples, and mix with 
it in the proportions given above. Moisten with 
cider, and add wine and brandy to your taste. 



SANDWICHES. 
516. These are generally made of cold boiled 
ham or tongue. Slice your ham or tongue as thin 
as possible. Then butter your bread on the loaf, 
and with a very sharp knife cut it in very thin 
slices. Roll in each slice of bread a slice of the 
ham or tongue. A cold fried oyster is very nice 
in each sandwich. 



WINE SANGAREE. 

517. Mix equal portions of wine and water, 
sweeten it to your taste, and grate nutmeg over the 
top. 

Ale or porter sangaree is made in the same 
manner. 



260 THE NATIONAL COOK BOOK. 

POACHED EGG-S. 

518. Have a broad shallow vessel of boiling 
water. Break your eggs in a plate, and be care- 
ful not to break the yelks. Take the water from 
the fire, slide the eggs carefully into it one at a 
time, and then put them over the fire again. 
Whilst they are boiling throw the water over the 
yelks with a spoon, and as soon as the whites are 
thick take them out with an egg slice. Trim them 
neatly and send them to the table hot. 

PLAIN OMELETTE. 

519. Beat four eggs very light. Have ready 
a pan of hot butter, pour the beaten eggs into it, 
and fry it till it is of a fine brown on the under 
side, then lap one half over the other, and serve it 
hot. Just before you lap it, sprinkle a little salt 
and pepper over the top. 

Chopped parsley or onion may be mixed with 
the egg before it is fried. 

HAM OMELETTE. 

520. Whisk four eggs very light, and add to it 
as much grated ham as will flavor it. Fry it in 
hot butter till it is brown on the lower side. Sprin- 
kle salt and pepper over it, and fold one half over 
the other. The salt should not be put in the egg, 
as it thins it. 

Garnish the dish with green parsley. 



THE NATIONAL COOK BOOK. 261 

BREAD OMELETTE 
521. One gill of bread crumbs. 
Eight eggs, 

A gill and a half of cream, 
Pepper and salt to the taste. 

Warm the cream and pour it over a gill of ba- 
ker's bread crumbs ; when the bread is perfectly 
soft mash it well with the cream, and add pepper 
and salt to the taste. Beat the eggs and stir them 
into the bread and cream. Have a pan of hot but- 
ter, pour the mixture in and fry it. Do not turn 
it as that will make it heavy. The top may be 
browned with a salamander, or the pan of the 
shovel heated very hot and held near it will brown 
it. It may be folded one half over the other ; in 
that case it need not be browned with a sala- 
mander. 



TOMATO OMELETTE. 
522. Six eggs, 

A wine-glass of flour, 

Four ripe tomatoes, 

Pepper and salt to the taste, 

Milk sufficient to mix the flour smoothly. 

Beat the eggs very light, stir in the mixed milk 
and flour, peel and chop the tomatoes and add 
with the pepper and salt. Have a pan with some 



262 THE NATIONAL COOK BOOK. 

hot butter, pour in the mixture and fry it. When 
done it may be lapped half over or not, according 
to the fancy. Do not turn it. 



BROWNED FLOUR. 

523. This is very useful to thicken gravy and 
give it a brown color. 

Put your flour into a pan, and set it over a mode- 
rate fire, stir it all the time till it is brown, but do 
not let it scorch, as it will communicate an unplea- 
sant taste to your gravy. 

When it is cool put it in a jar for future use. 



DRIED CHERRIES, FOR PIES. 

524. Pick your cherries, and wash them tho- 
roughly through several waters to remove all the 
grit. Put them into a stone jar with half a pound 
of sugar to a pound of cherries, and warm water 
enough to cover them. Place your jar in a vessel 
of water and set it where it will keep hot. Let 
them stand for twelve hours. If the water should 
soak into the cherries and leave them too dry, add 
a little more. When they are fully swollen and 
perfectly soft they are fit for use. If they are not 
sweet enough add more sugar. 

Dried fruits are more tender and juicy cooked in 
this manner than when they are boiled or stewed. 



THE NATIONAL COOK BOOK. 263 

DRIED APPLES, FOR PIES. 

525. Pick and wash them well. Then pour 
over boiling water enough to cover them. Let 
them stand all night to soak. In the morning put 
the apples with the water they were soaked in into 
your stew-pan, if they have absorbed all the water 
and are nearly dry, add a little more, simmer them 
slowly, but do not let them boil. When perfectly 
soft, pass them through a sieve, and prepare them 
for pies according to the directions given for apples 
which have not been dried. 

DRIED PEACHES, FOR PIES. 

526. These are cooked in the same manner as 
dried apples (see above,) only they are flavored 
with a piece of lemon or orange-peel stewed with 
them. 

When they are done, take out the peel and mash 
them, add sugar to the taste. They require no 
butter. 

DRD3D PUMPKIN, FOR PIES 

527. Cut a pumpkin in half lengthwise, take 
out the seeds, pare off the rind, and cut it in slices 
about an inch thick. String it on fine twine and 
hang it in a dry place. 

In the winter stew and use it as green pumpkin. 
The cheese-shaped pumpkin is the best kind for 
drying. 



264 THE NATIONAL COOK BOOK, 

TO PREPARE SAIriERATUS. 

528. Put the saleeratus in a vessel, add enough 
cold water to dissolve it, then pour off the liquid 
into a bottle and cork it. Be careful to pour it off 
gently as a great deal of sediment settles at the 
bottom of the vessel in which it is dissolved. 

Carbonate of ammonia is much nicer than salse- 
ratus ; it is prepared in the same manner ; be care- 
ful to keep the bottle corked, and keep it m a cool 
place. 

It may be used in all the receipts where salsera- 
tus is directed ; but only half the quantity is neces- 
sary — thus : if one table spoonful of the salaeratus 
is required, half a table spoonful of ammonia will 
be sufficient. 



LEMONADE. 
529. One quart of lemon-juice 3 
Nine quarts of water, 
Eight pounds of white sugar. 



Mix the lemon-juice and sugar, and stand it 
away. Just before the lemonade is served, add the 
water which should be iced. 



PUNCH. 
530. Four pounds of sugar, 
One pint of lemon-juice, 
One pint of Jamaica spirits^ 



THE NATIONAL COOK BOOK. 265 

Half a pint of peach brandy, 
Half a pint of French brandy, 
Five quarts of water. 

The quantity of liquor may be regulated accord - 
ing to the taste. 

MACARONI. 

531. A quarter of a pound of macaroni, 
One tea spoonful of butter, 

One gill of milk or cream, 

One table spoonful of grated cheese. 

Boil the macaroni in water that has been salted 
in the proportion of a tea spoonful of salt to a quart 
of water. When it is tender take it out of the 
water and place it on a sieve, or in a colander, to 
drain. Boil a gill of milk or cream, and add to it 
a tea spoonful of butter rolled in flour, let it boil 
half a minute. Put your macaroni, after it is well 
drained, into a stew-pan, pour this boiled cream 
over it, and add to it the grated cheese. Let it get 
very hot, but do not let it boil, and serve it. 

INDIAN MUSH. 

532. Two quarts of water, 
Two tea spoonsful of salt, 

As much Indian meal as will make a thick 
batter. 



266 THE NATIONAL COOK BOOK. 

Have a pot with two quarts of boiling water, 
add the salt as above, and stir in very gradually 
as much Indian meal as will form a thick batter. 
Let it boil half an hour, and beat it hard all the 
time it is cooking, which will make it light when 
done. 

This is generally eaten with new milk, or some- 
times with molasses and butter. 



PRIED MUSH. 

533. The mush is prepared as in the above re- 
ceipt. Let it get cold, cut it in slices, flour them 
on both sides, and fry them of a light brown. 

WELSH RABBIT. 

534. Cut some old rich cheese in very thin 
pieces, add to it a spoonful of cream. Put it over 
a slow fire and let it stand until the cheese is en- 
tirely dissolved. 

Serve it with toast. Some like pepper and mus- 
tard. 

MINT JULEP. 

535. Take young mint, pick off the leaves, 
wash them, and to one tumbler of leaves add one 
tumbler of brandy and Jamaica spirits mixed. Pour 
the liquor on the mint to extract the flavor, then 
strain it off on a tumbler of sugar ; when the sugar 



THE NATIONAL COOK BOOK* 267 

is dissolved, add a tumbler of ice finely pounded. 
Stir all well together. 

MILK PUNCH. 

536. Sweeten a half pint of rich milk to the 
taste. Add to this half a table spoonful of fourth 
proof brandy. 

COTTAGE CHEESE. 

537. Put some sour milk in a warm place until 
the whey begins to separate from the curd, but by 
no means let it get hard. Pour the curd into a 
three cornered bag in the shape of a pudding bag, 
hang it up and let it drain until no more water will 
drip from it. ' Then turn it out into a pan, mash 
the curd very fine and smooth with a wooden 
spoon ; add as much good rich cream, as will make 
it about as thick as batter. Salt it to your taste, 
Sprinkle pepper over the top if you choose. 

TO PREPARE RENNET. 

538. Get a dried rennet in market, wash it in 
lukewarm water, but do not scrape it. Cut it u£ 
in small pieces, put them in a bottle, and pour over 
them a quart of Lisbon wine. After this has stood 
for a week a table spoonful of the wine will turn a 
quart of milk. Or if the use of wine is objectiona- 
ble, the rennet may be preserved by hanging it in a 



268 THE NATIONAL COOK BOOK. 

cool dry place. And then every time you wish to 
use it, cut off a piece, wash it, and soak it in warm 
water ; the water it is soaked in will turn the milk. 

TO CURE HAMS. 

539. The following is the Newbold receipt for 
curing hams. 

Seven pounds of coarse salt, 

Five pounds of brown sugar, 

Half an ounce of pearl-ash, two ounces of 

saltpetre, 
Four gallons of water. 

Boil the above ingredients together, and skim 
the pickle when cold. Pour it over your hams, 
and let them remain in it eight weeks. 

The above proportions are for one hundred 
pounds of meat. 

TO PREPARE APPLES FOR PIES. 

540. Pare and core your apples, cut them in 
slices, and throw them into cold water. Then take 
them out of the water, put them into a stew-pan ; 
if the apples are tender, the water w T hich adheres 
to them will be sufficient to cook them ; if not, a 
little more may be added. Cover the stew-pan, and 
place them near the fire. Let them stew till they 
are soft and burst ; then mash them, and add half 
an ounce of butter to each pint of the stewed ap- 



THE NATIONAL COOK BOOK. 269 

pie. When they get nearly cold, add sugar, rose- 
water, and nutmeg to the taste. 

TO CURE DRIED BEEP. 
541. For one hundred pounds of beef: 
Seven pounds of coarse salt, 
Five pounds of brown sugar, 
Half an ounce of pearl-ash, two ounces of 
saltpetre. Four gallons of water 

Boil the sugar, salt, pearl-ash, saltpetre and 
water together, skim it and pour it over the meat 
when it is cold. At the end of three weeks take out 
your beef. This is the celebrated Newbold receipt. 



TO CURE BEEF AND HAMS. 
542. Half a bushel of fine salt, 
Half a pound of saltpetre, 
Half a gallon of molasses. 

Mix the salt, saltpetre, and molasses together 
well with your hands, until the mixture resembles 
brown sugar. 

Eub the meat well with this mixture, then place 
it in your tubs, with the fleshy side up ; it should 
have a coating of the salt, &c, at least half an 
inch thick. At the end of ten days, or two weeks 



270 THE NATIONAL COOK BOOK. 

at farthest, take out your beef, and hang it in a 
dry place. Hams should remain in the salt from 
five to six weeks 

Never smoke beef. Hams would be better if 
not smoked. 

TO CURB SHAD. 

543. Clean the shad nicely, place them in lay- 
ers with back down, and laid open so as the inside 
of the fish may be up. Sprinkle each fish plenti- 
fully with ground salt, and let them stand twenty- 
four hours. This draws out all the blood. Wipe 
them all dry with clean napkins. 

Place them in layers in a clean tub, with the 
backs down as before. For one hundred shad take 
half a pound of saltpetre, and two pounds of brown 
sugar. Strew plenty of rock salt over them with 
the saltpetre and sugar, there is no danger of 
putting on too much salt as they will only absorb a 
certain quantity. 

TO ROAST COFFEE. 

544. Pick the black or imperfect grains from 
the coffee. Put it in a pan, and stir it all the time 
it is roasting ; when done it should be the color of 
the hull of a ripe chestnut. It should be brown 
all through, but not black. About ten minutes 
before it is done add to two pounds of coffee half 



THE NATIONAL COOK BOOK. 271 

an ounce of butter. Whilst hot put it in a box 
and cover it closely. 



COFFEE. 

545. Beat an egg ; and to one tea cupful of 
ground coffee add one-third of the beaten egg, and 
as much cold water as will just moisten the coffee ; 
do not put in much cold water, stir all well to- 
gether, put the mixture in your coffee pot, and 
pour over it six tea cupsful of boiling water. Let 
it boil hard for ten or fifteen minutes. When it 
begins to boil stir it frequently, and never leave it 
until the grounds sink, which they will do in a few 
minutes after it has been on the fire. Be careful 
and do not let your coffee boil over, as by that 
means you lose a great deal of the grounds and 
consequently the coffee will be weakened. 

Rinse your pot, if it be silver or britania metal, 
with boiling water, pour the coffee into it, and 
serve it hot. Coffee and tea lose much of their 
flavor if served cold. 

CHOCOLATE. 

546. Shave down three ounces of chocolate, 
over this pour enough hot water to dissolve it ; 
mix it to a smooth paste, put it in a pipkin, and 
add one quart of boiling water. Place it on the 
fire, stir it occasionally, and let it boil fifteen 



272 THE NATIONAL COOK BOOK. 

minutes, then add one tea cupful of rich milk or 
cream. Let it boil a minute or two longer, pour 
it off, and send it to the table. Chocolate retains 
its heat longer than either tea or coffee. 

Never boil chocolate in your coffee pot as it 
would be likely to impart to the coffee an unplea- 
sant flavor. 

TEA. 

547. Scald your tea pot with boiling water, and 
allow a tea spoonful of tea for each person and one 
over. Pour enough boiling water on the tea leaves 
to rather more than wet them. Let it stand fifteen 
minutes ; pour on as much boiling water as will 
serve one cup to each one of the company. As 
soon as the first cups are poured out, add half a 
tea spoonful for each person, and pour on some 
boiling water. The most convenient article for 
hot water is an urn with an iron heater inside which 
keeps it boiling on the table. But water may be 
kept sufficiently hot in an ordinary tea pot. 

Some who are particular about their tea, stop 
the spout of the tea pot with a cork, while the tea 
is drawing, to retain the aroma. 

Tea and coffee pots should always be set away 
with the lids off. 

TO MAKE YEAST. 

548. Boil a tea cupful of hops in one quart of 



THE NATIONAL COOK BOOK. 273 

water till reduced to one half. Strain it through 
a sieve, and add one wine glassful of salt. Return 
the hot water into the vessel it was boiled in. Mix 
some flour with cold water, and stir in so as to 
make it about the consistency of thick molasses. 
Let it boil a few minutes, then take it off the fire, 
and set it away to cool ; when lukewarm, add some 
yeast, and when it rises put it into a stone jar ; 
which should not be filled, cover it, and the fol- 
lowing day it will be fit for use. 

As the yeast is so well salted there is no neces- 
sity to put salt in the bread. 

You should always have a vessel on rpose to 
boil hops. 

POTATO YEAST. 

549. Boil some potatoes, mash them, and to 
six potatoes add one gill of flour. Stir in as much 
water as will make the whole into a thick batter ; 
add some yeast and a wine glassful of salt. When 
it is light, put it in your jar and cover it. 

BREAD. 
550- Set a sponge at night of a pound of flour, 
a little salt, if your yeast should not be salt enough, 
a gill of yeast, and water enough to make a thick 
batter. In the morning stir in as much flour as 
will form a dough, knead it well, and if the wea- 
ther is cold set it in a warm place to rise. When 
18 



274 THE NATIONAL COOK BOOK. 

it is light grease your pans, mould out the dough 
in loaves, put them in the pans, and as soon as they 
rise again bake them. 

If the weather is cold, set your sponge with 
lukewarm water, place it near the fire to rise. But 
in summer it should be set with cold water, and 
not be placed near the fire. It is better in warm 
weather to put the dough in your pans as soon as 
the flour is added to the sponge and the dough 
well kneaded, as if permitted to stand it might 
turn sour. 

Bread is much nicer baked in small loaves. 



POTATO BREAD. 

551. Boil some potatoes, mash them fine, and 
add as much warm water as will make a mixture 
about as thick as cream. Pass it through a sieve 
in order to extract all the lumps. When cool add 
a little salt, some yeast, and as much flour as will 
make a very thick batter. 

The next morning stir in enough flour to make 
a dough. Knead it well, let it rise, when light 
grease your pans, mould it out gently into loaves, 
put them in the pans, let them stand till they 
rise again, then bake them. 

This bread may be made with milk instead of 
water, but it is best when eaten fresh, as it soon 
becomes dry. 



THE NATIONAL COOK BOOK. 275 

MUSH BREAD. 

552. Make some thin Indian mush, (see No. 
532,) when cool add a little salt and flour enough 
to make a thick batter, stir in some yeast. 

Let it stand all night to rise, in the morning add 
flour enough to form a dough. Knead it well, set 
it to rise; when light mould it out in loaves, 
grease your pans, and when it gets light again 
bake it. 

RYE BREAD. 

553. This is made in the same manner as wheat, 
(No. 550,) only it must have more rye flour to 
make a stiffer dough, and requires more kneading. 
It takes rather longer to bake than wheat bread. 

DYSPEPTIC BREAD. 

554. This bread is made of unbolted flour in- 
stead of that in general use. 

It is made in the same manner as bread, (No. 
550,) knead it very well and be careful to have it 
thoroughly baked. 

Toast made of this bread is very good. 

PRIED BREAD. 

555. Slice some bread, stale is better than 
fresh ; pour over it enough rich milk or cream, if 
you have it, to moisten it. Beat an egg, dip each 



276 THE NATIONAL COOK BOOK. 

slice of the bread in the egg, and fry them brown 
on both sides. Season the bread with pepper and 
salt to your taste. 



COMMON MUSTARD. 

556. One table spoonful of ground mustard. 
One tea spoonful of sugar. 

One salt spoonful of salt. 

Mix the salt, sugar, and mustard together, and 
then pour on some boiling water gradually, stir it 
with a horn spoon or knife till it is quite smooth. 
Some like it quite thick, others prefer it so thin as 
to run on the plate. 

ICING FOR CAKES. 

557. Beat the whites of two eggs till they are 
very dry, then add gradually ten ounces of pulve- 
rized white sugar. Dredge flour over the top of 
the cake and wipe it off, to make the icing adhere. 
Put it over with a broad bladed knife ; it should be 
put on quite thick. When this coating is dry, di- 
lute the remainder of the icing on your dish with a 
little rose-water, and put another coating over the 
top, which will have a glossy appearance. 

TO DRY HERBS. 

558. They should be picked just before the 



THE NATIONAL COOK BOOK. 277 

plant blossoms, wash them to free them from the 
dust, place them on a sieve to drain. Then put 
them in the oven after the bread has been drawn 
out, and let them remain in it till they are perfectly- 
dry. Rub them from the stalks, put them in glass 
jars and cover them closely. 



RASPBERRY VINEGAR. 
559. Take ripe raspberries, put them in a pan, 
and mash them with a large wooden spoon or 
masher. Strain the juice through a jelly bag, and 
to each pint of juice add one pound of loaf sugar 
and one quart of vinegar. When the sugar has 
dissolved place the whole over the fire in a pre- 
serving kettle, and let it boil a minute or two and 
skim it. When cold bottle it, cork it well, and it 
will be fit for use. 



CELERY VINEGAR. 

560. Put half a pint of celery seed into a quart 
of vinegar ; bottle it, and in a month it will be fit 
for use. It must be strained before it is put in the 
castor bottle. 



PEPPER VINEGAR. 

561. Put the coral peppers in a bottle, and pour 
over vinegar enough to cover them. 



278 THE NATIONAL COOK BOOK. 

MOLASSES CANDY. 

562. One quart of West India molasses, 
Half a pound of brown sugar, 

The juice of one lemon. 

Put the molasses in a kettle with the sugar, boil 
it over a slow, steady fire till it is done, which you 
can easily tell by dropping a little in cold water, 
if done it will be crisp, if not, it will be stringy. 
A good way to judge if it is boiled enough is to let 
it boil till it stops bubbling. Stir it very frequently, 
and just before it is taken off the fire add the lemon- 
juice. Butter a shallow tin pan, and pour it in to 
get cold. 

Molasses candy may be flavored with any thing 
you choose. Some flavor with lemon, and add 
roasted ground-nuts, or almonds blanched. 

GOOSEBERRY PIE. 

563. Pick off the stems and blossoms of your 
gooseberries, wash them, and pour enough boiling 
water over to cover them. Let them stand a few 
minutes and then drain them. Line your pie-plates 
with paste, fill them with the fruit, and add three- 
quarters of a pound of sugar to a pint of fruit. 
Dredge a little flour over the top and cover with a 
lid of paste, leave an opening in the centre to per- 
mit the steam to escape, and bake them. 



THE NATIONAL COOK BOOKo 279 

RIPE CURRANT FIB. 
564. Stem your currants and wash them. Line 
your pie-plates with paste, fill them with the fruit, 
and add sugar in the proportion of a half a pound 
to one pint of currants. Dredge some flour over 
the top, put on the lid of the pie, leave an opening 
in the centre and bake it. 



GREEN CURRANT PIE. 

565. The fruit should have attained its full 
size before it is picked. Stem the currants and 
wash them ; then pour enough boiling water over 
them to cover them, and let them stand while you 
prepare the paste. Line the bottom of your pie- 
plates with paste, drain your fruit through the co- 
lander and fill your plates, adding half a pound of 
sugar to a pint of currants, or in that proportion. 
Dredge a little flour over the fruit, and put on the 
top crust ; leave an opening in the centre to permit 
the steam to escape. The pie requires no water, 
as a sufficient quantity will adhere to the fruit. 

APPLE BUTTER. 

566. Boil one barrel of cider till reduced to one 
half the original quantity. Pare, core, and slice 
enough apples to measure two bushels and a half 
when cut up. Put them in with the cider, let them 
boil, and stir it all the time it is boiling. The ap- 



280 THE NATIONAL COOK BOOK. 

pies must be reduced to a pulp, which will take 
from nine to twelve hours. It should be boiled till 
perfectly smooth and thick. Great care should be 
taken not to let it scorch, as it would be entirely 
spoiled. 

New cider is the kind used for making apple 
butter. 



JELLY CAKE, No. 1. 

;67. Ten eggs, 
One pound of sugar, 

Three-quarters of a pound of sifted flour, 
The grated rind of two, and juice of one 
lemon. 

Beat the yelks of the eggs very light and add 
the sugar. Stir the yelks and sugar very hard 
until they are smooth and light. Add to this the 
grated rind and lemon-juice, and beat it for a few 
minutes longer. Whisk the whites to a dry froth, 
and stir them in very gently. Do not beat it after 
the whites are in. Butter some shallow tin-plates 
and put in three table spoonsful of the mixture. 
Bake them in a quick oven. Or you may heat a 
griddle or bake-iron, grease it well with butter; 
grease a tin cake-ring, place the ring on the grid- 
dle, pour in three table spoonsful of the mixture, 
put the griddle in a hot oven, and bake it without 
turning it. When done take it off, grease the grid- 



THE NATIONAL COOK BOOK. 281 

die and ring again, and proceed as before. When 
the cakes are cool place one on a plate, cover the 
top of it with any kind of thick jelly, put another 
cake on the top of this, cover it with a layer of 
jelly, and so on. Place the cakes evenly over 
each other. It is customary to ice the top one, 
though it looks very nice with white sugar sifted 
over. 

These are better to be eaten fresh. 

JELLY CAKB, No. 2. 
568. One pound of flour, 
One pound of sugar, 
Three-quarters of a pound of butter, 
Ten eggs, 

One gill of rose-water, 
One tea spoonful of grated nutmeg, 
Half a tea spoonful of ground cinnamon. 

Beat the butter and sugar to a cream, whisk the 
eggs very light and add to it ; stir in the spices and 
rose-water, then the flour. Beat the mixture very 
hard for ten minutes. Heat your griddle or bake- 
iron, grease it well with butter, grease a cake-ring 
and place on the griddle. Pour into the ring three 
table spoonsful of the mixture, place the griddle in 
a hot oven and bake it quickly. These cakes are 
never turned; the oven should be hot enough to 
bake the top. 



282 THE NATIONAL COOK BOOK. 

When one is done take it out, place it on a clean 
napkin to cool, and grease the griddle and ring 
and proceed as before. When they are all cold 
spread the top of each one with thick jelly, and 
place them neatly one over the other. The top 
cake should have no jelly on it. It may be iced, 
or have white sugar sifted over it. 

HONEY CAKE, No 1. 

569. Three-quarters of a pound of butter, 
Three-quarters of a pound of sugar, 
Six eggs, 

Two pounds of flour, 

One table spoonful of ground cinnamon, 

Half a gill of cream, 

One quart of honey, 

One table spoonful of dissolved salseratus. 

Beat the butter and sugar to a cream ; beat the 
eggs and stir in with the flour, cinnamon, cream 
and honey. Beat the whole for ten minutes, then 
stir in the salaeratus. Line your pan with several 
thicknesses of paper, well buttered ; pour in the 
mixture and bake it in a slow oven. 

HONEY CAKE, No. 2. 

570. Half a pound of sugar, 
Half a pound of butter, 
One pint of honey, 



THE NATIONAL COOK BOOK. 283 

One table spoonful of cinnamon. 

One tea spoonful of nutmeg, 

As much flour as will form a dough. 

Stir the butter and sugar together, add the nut- 
meg, cinnamon, honey, and enough flour to form a 
dough, Knead it well, roll it out in sheets, cut it 
in cakes with a cake-cutter or the rim of a tumbler, 
place them on tins and bake them in a moderately 
hot oven. Before you set them in the oven wash 
them over with a little honey and water, mixed in 
equal quantities. 

CITRON CAKE. 
571. One pound of butter, 
One pound of sugar, 
One pound of flour, 
One pound of citron, 
Ten eggs, 

Half a gill of brandy, 
One tea spoonful of grated nutmeg, 
One tea spoonful of cinnamon. 

Grate the nutmeg, slice the citron in very thin 
narrow strips about half an inch long, and flour it. 
Beat the butter and sugar to a cream, whisk the 
eggs very light, and stir them in with the flour, 
brandy, and spices. Beat the whole for several 
minutes, then stir in the citron. Line your pans 



2S4 THE NATIONAL COOK BOOK. 

with several thicknesses of paper, well buttered, 
pour in the mixture and bake them in a slow oven. 
When cold ice them. 

VANILLA KISSES. 

572. Half a pound of pulverized white sugar, 
The whites of six eggs, 

One vanilla bean. 

Pound the bean in a mortar until it is completely 
pulverized. Whisk the eggs to a stiff froth, add 
the sugar very gradually, then stir in the vanilla. 
Drop the mixture on white paper so as not to touch 
each other. You may make them any size you 
choose. About a dessert spoonful makes a pretty 
sized cake. Take care to have them sufficiently 
far apart. Place them on tins with several thick- 
nesses of stout paper under them, set them in a hot 
oven, and as soon as they have a tinge of brown 
take them out, with a broad bladed knife slip them 
off the paper, and place the under sides of two to- 
gether. 

VANILLA CAKE. 

573. Half a pound of pulverized white sugar, 
The whites of four eggs, 

One small vanilla bean, or half of a large one. 

Pound the vanilla bean in a mortar until it is 



THE NATIONAL COOK BOOK. 285 

completely pulverized. Beat the eggs to a dry 
froth, add the sugar very gradually ; when all the 
sugar is in stir in the vanilla. Drop a tea spoon- 
ful of the mixture on thick white paper to form 
each cake, they must not be near enough to touch 
each other. Place them in a cool oven, and as 
soon as they are sufficiently dry take them out, as 
soon as they are cold slip the blade of a case-knife 
under each one to loosen it from the paper. The 
oven should not be hot enough to brown them. 

GINGER POUND CAKE. 

574. Three-quarters of a pound of butter, 
Three-quarters of a pound of sugar, 
Six eggs, 

One pound and a half of flour, 
One pint of molasses, 
The grated rind of two large oranges, 
Three table spoonsful of ginger, 
Two table spoonsful of cinnamon, 
One table spoonful of dissolved salaeratus, or 
One large tea spoonful of dissolved carbonate 

of ammonia. 

Beat the butter and sugar to a cream. Beat the 
eggs very light and add to it, then stir in all the 
other ingredients except the salaeratus or ammonia. 
Beat the mixture very hard for several minutes, 
then stir in the salaeratus or ammonia. Butter an 



286 THE NATIONAL COOK BOOK. 

earthen cake mould or thick iron pan, pour in the 
mixture and bake it in a moderate oven. If you 
bake it in an iron pan line the pan with several 
thicknesses of stout paper well buttered. 

CURRANT BISCUITS. 

575. One pound of sugar, 
One pound of butter, 

One pound and a half of flour, 
Four eggs, 

One tea spoonful of cinnamon, 
One tea spoonful of nutmeg. 
One pound of currants. 

Beat the butter and sugar together ; whisk the 
eggs, and add to it with the other ingredients. 
Roll the dough out in sheets, cut it it into cakes, 
place them on tins, sift white sugar over the top, 
and bake them in a moderate oven. 

The currants must first be picked, washed and 
dried, before they are put in the cakes. 

PLAIN CRULLERS. 

576. Three-quarters of a pound of pulverized 
white sugar, 

Eight eggs, 

As much flour as will make a soft dough, 
One dessert spoonful of dissolved salseratus, 
One tea spoonful of nutmeg, 



THE NATIONAL COOK BOOK- 287 

One tea spoonful of cinnamon, 
The grated rind of one lemon, or 
Six drops of essence of lemon. 

Whisk the eggs very light, stir in the sugar, and 
about half the flour, spices and lemon ; then add 
the salseratus, and as much more flour as will make 
a soft dough. Do not knead it, but roll it with 
your hands in round strips, cut them about three 
inches long, double and twist them. Throw them 
into boiling lard to cook them. They require to 
be turned over whilst they are boiling in the lard, 
in order to have them brown on both sides. These 
cakes are very much liked and are very easily 
made. Sift sugar over before they are sent to the 
table. 

TO MAKE BUTTER. 

577. Strain your milk and stand it in a spring- 
house or cellar, which should be about 54° of Fa- 
renheit. The spring-house should be well venti- 
lated. Let the milk stand about three days, then 
skim off the cream with a skimmer made for the 
purpose, and take care to get as little of the sour 
milk with it as possible. Then churn it ; and after 
churning, wash your butter thoroughly in clear 
fresh water, which should be as cold as you can 
get it. Then salt it and work it well, to get out 
all the remaining buttermilk. It should be dry 



288 THE NATIONAL COOK BOOK. 

and solid when you have finished working it this 
time. After your butter has been salted and 
worked thorougly, let it stand about five or six 
hours, or until every particle of salt is entirely 
dissolved ; then work it again in order to mix the 
salt more completely through the whole mass, but 
do not touch it with your hands as it will make it 
greasy, and spoil both its appearance and taste. 
Make it into pounds or small prints, and it will be 
ready for use. 

When more than one churning is done at a time, 
each churning should be worked separately, or it 
will be apt to be streaked ; as, if the temperature 
of the cream is higher in one churning than in the 
other, the butter will not mix without appearing 
clouded. 

The above receipt was obtained from one of the 
best butter-makers in Montgomery county, Penn- 
sylvania, and may be confidently relied on for its 
accuracy. 



QUEEN CAKE. 

578. One pound of butter, 
One pound of sugar, 
Fourteen ounces of flour, 
Ten eggs, 

One tea spoonful of cinnamon, 
One tea spoonful of nutmeg, 



THE NATIONAL COOK BOOK. 289 

One large table spoonful of brandy, 
One table spoonful of rose water. 

Beat the butter and sugar to a cream, whisk the 
eggs well, and stir the whole together, add gradu- 
ally the liquor, spices and flour. Beat the mixture 
for several minutes, butter some small round tin 
pans, fill them about three parts full and bake 
them . 

Queen cakes are very nice with a few dried cur- 
rants in them. To the above quantity cr.* pound 
and a half of dned currants would be sutll^ient. 
19 



INDEX. 



A. 

Almond oake, 191. 

pudding, 127. 
water, 253. 
Apple cream, 163. 
Apees, 217. 

Apples, to prepare for pies, 268. 
baked, 160. 
dried, for pies, 263. 
Apple dumplings, 136. 

floating island, 154. 
fritters, 157. 
pudding, No. 1. 129. 
No. 2, 130. 
pudding, plain, No.3, 130. 
sauce, 101. 
water, 252. 
Arrow-root, 241. 

pudding, for inva- 
lids, 236. 
Asparagus, 9Q. 



B. 



Baked apples, 160. 

beef and Yorkshire pud- 
ding, 39. 

beets, 85. 

fillet of veal, 46. 

pears, 160. 

pudding for invalids 242. 

rabbit-pie, 61. 

shad, 24. 

tomatoes, 84. 
Barley water, 253. 
Beans, boiled dried, 99. 

Lima, 98. 

pickled, 113. 

stringed, 98. 

Windsor, or horse, 98. 
Beef, a-la-mode, 38. 

and hams, to cure, 269. 



Beef, boiled corned, 43. 
corned, 42. 
essence of, 251. •*" 
Beef's kidney, stewed, 41. 

fried, 42. 
Beef steaks, 38. 

fried, 39, 
stewed with onions, 41. 
soup, 15. 
tea, 250. 

to cure dried, 269. 
Beets, baked, 85. 

pickled. 117. 
Best way of cooking venison, 60. 
Biscuits, currant, 286. 

Dover, 218. 
Buiscuit, hard, 164. 

light sugar, 215, 
Maryland, 167. 
milk, 177. 
soda, 200. 
sugar, 220. 
travelers', 215. 
Yorkshire, 165. 
Blackbery cordial, 256. 
jam, 233. 
mush, 160. 
Blancmange, 150. 

clear,|150. 
Boiled chickens, 74. 
cod, 22. 

corned beef, 43. 
crabs, 34. 
custard, 159. 
dried beans, 99. 
green corn, 89. 
ham, 58. 
leg of lamb, 52. 
lobster, 35. 
onions, 97. 
potatoes, No. 1, 78. 
No. 2, 79. 
pudding, No. 1, 145. 
291 



292 



INDEX. 



Boiled pudding, No. 2, 146. 
rice pudding, 144. 
rock, 21. 
shad, 23. 
sour-krout, 91. 
sweet-breads, 49. 
tongue, 43. 
turkey, 69. 
Boston ginger-bread, 198. 
Brandy cherries, 255. 
grapes, 233. 
peaches, 234. 
raspberry, 256. 
Bread, 273, 

dyspeptic, 275. 
fried, 275. 
mush, 275. 
omelette, 261. 
potato, 274. 
rye, 275. 
Brentford rolls, 166. 
Bristol loaf-cake, 190. 
Broiled chickens, 73. 
shad, 24. 
squab, 65. 
tomatoes, 84. 
Browned egg-plant, 88. 

flour, 262. 
Brown fricassee, 75. 
Buckwheat cakes, 169. 
Buns, 209. 

Guernsey, 170. 
Spanish, 209. 
Butter, to make, 287. 

mixture for salting, 257. 
Butter-milk cakes, 180. 



Cakes, 182. 

almond, 191. 
Bristol loaf, 190. 
buckwheat, 169. 
butter-milk, 180. 
cocoa-nut, 208. 

pound, 1SS. 
cod-fish, 23. 
common pound, 187. 
composition, 212. 
eream-of-tartar, 181. 
crumpets j or flannel, 171. 



Cake, currant, 204. 

Devonshire, 205 
election, 205. 
federal, 202. 
French, 213. 

fruit, or plum, No. 1, 183. 
No. 2, 184. 
German, 203. 
ginger cup, 196. 
fruit, 196. 
pound, 285. 
icing for, 276. 
Indian light, 175. 
loaf, 191. 

meal breakfast, 176. 
pound, 189. 
Johnny, or journey, 174. 
kisses, or cream, 200. 
lady, 211. 
loaf, 189 
mush, 179. 

New York plum, 185. 
parsnip, 167. 
plain cup, 216. 
potato, 81. 
pound, No. 1, 186. 
No. 2, 187. 
queen, 288. 
rice cup, 208. 
rock, 204. 
rye batter, 170. 
Scotch, 206. 
seed, 203. 
short, 163. 
Shrewsbury, 217. 
sponge, No. 1, 192. 
No. 2, 193. 
No. 3, 193. 
sugar, 201. 
tea, 163. 
vanilla, 284. 

Washington, No. 1, 218. 
No. 2, 219. 
white cup, 202. 
Calves' feet, spiced, 59. 
fried, 50. 
liver, fried, 50. 
Calf 's-foot jelly, 222. 
Caper sauce, 107. 
Carrots, 95. 
Carrageen, or Irish moss, 240. 



INDEX. 



293 



Cat-fish, 27. 

Catsup, tomato, No. 1, 117. 
No. 2, 118. 
mushroom, 119. 
walnut, 119. 
Cauliflower, 91. 
Celery, dressed as slaw, 95. 
stewed with lamb, 96. 
vinegar, 277. 
Charlotte, cherry, 153. 
peach, 152. 
de Russe, 151. 
Savoy, 152. 
Cheese, cottage, 267. 
Cheese-cake, cottage, 125. 
curd, 125. 
lemon, 124. 
orange, 123. 
Chocolate, 271. 
Chow chow, 112. 
Cherry bounce, 257. 
Charlotte, 153. 
jam, 232. 
pie, 137. 
Cherries, brandy, 255. 

dried, for pies, 262. 
pickled, 117. 
Chickens, boiled, 74. 
broiled, 73. 
broth, 242. 
fried, 74. 
pie, 72. 
pot-pie, 73. 
roast, 72. 
salad, No. 1, 76. 
No. 2, 77. 
soup, 18. 
stewed, 75. 
tea, 251. 

white fricasseed, 76. 
Chitterlings, or calves' tripe, 

51. 
Citron melon, preserved, 230. 
Clams, fried, 33. 

stewed, 32. 
fritters, 32. 
soup, 19. 
Clear blanc mange, 150. 
Cocoa, 235. 
Cocoa-nut cake, 208. 

jumbles, 195. 



Cocoa-nut pound-cake, 188. 

pudding, No. 1, 128 
No. 2, 128. 
Cod, boiled, 22. 

fish cakes, 23. 
Coffee, 271. 

to roast, 270. 
Cold custard, 162. 

slaw, 92. 
College pudding, 149. 
Common ginger-bread, 199 
mustard, 276. 
paste, 122. 
pound-cake, 187. 
Composition cake, 212. 
Cordial, blackberry, 256. 
Corned beef, 42. 
Corn, boiled green, 89. 
fritters, 89. 
oysters, 90. 
salad, 97. 
soup, 19. 
Cottage cheese, 267. 

cheese-cake, 125, 
Crabs, boiled, 34. 

soft, 34. 
Cranberry jelly, No. 1, 223 
No. 2, 224. 
sauce, 103. 
tarts, 134. 
Cream, apple, 163. 
sauce, 104. 
of tartar cakes, 181. 
Crumpets, or flannel cakes, 171. 

Scotch, 172. 
Crullers, 206. 

plain, 286. 
Cucumbers, fried, 98. 

pickled, 115. 
Cup-cake, plain, 216. 
rice, 208. 
Curd, cheese-cake, 125. 
Currant biscuits, 286. 
cake, 204. 
glazed, 161. 
jelly, 225, 
shrub, 256. 
Custard, boiled, 159. 
cold, 162. 
snow, 150. 
vanilla cup, 156. 



294 



INDEX. 



Cutlets, veal, 47. 
Cymlins, 94. 



Dandelion, 94. 
Devonshire cake, 205. 
Dough-nuts, 210. 
Dover biscuits, 218. 
Drawn butter, 105. 
Dried apples, for pies, 263. 

beans, boiled, 99. 

beef, to cure, 269. 

cherries, for pies, 262. 

peaches, for pies, 263. 

peach sauce, 102. 

pumpkin, tor pies, 263. 
Duck, roasted, No. 1, 69. 
No. 2, 70. 
Dumplings, apple, 136. 
peach, 136. 
quince, 136. 
rice, 161. 
Dutch loaf, 207. 

salad, 96. 
Dyspeptic bread, 275. 



Kffffs, to preserve during winter, 

255. 
Egg and milk, 237. 
wine, 236. 
nog, 257. 
pickled, 111. 
plant, No. 1, 86. 
No. 2, 86 
No. 3, 86. 
No. 4, 87. 
No 5, 87. 
plcnt, browned, 88 
poached, 260. 
sauce, 105. 
Election cake, 205. 
E-sence of beef 251. 
Eve's pudding, 138. 



F 



Farmers' apple pudding, 142. 
Federal cake, 202. 



Figs, preserved fresh, 230 
Fillet of veal a-la-mode, 46. 
Fish, 21. 

Flax-seed tea, 250. 
Floating island, 155. 

apple, 154. 
Florendines, Indian, 126. 

rice, 126. 
Fox-grape jelly, 222. 
French bread-pudding, 140. 
cake, 213. 

custard pudding, 133. 
pudding, 139. 
rolls, 166. 
slaw, 92. 
stew, No. 1, 40. 
No. 2,41. 
stewed rabbit, 63. 
stew of veal, 47 
tomato sauce, 108 
Fricassee brown, 75. 

chicken white, 76. 
rabbit, 63. 
Fried beef's kidnev, 42. 
beefsteak, 39. 
bread, 275. 
calves' liver, 50. 
feet, 50. 
chickens, 74. 
clams, 33. 
cucumbers, 98. 
mush, 266. 
oysters, 28. 
potatoes, No. 1, 79. 
No. 2, 80. 
No. 3, 80. 
No. 4, 80. 
reed birds, 67. 
rock, 22. 
shad, 24. 
sweet-breads. 49. 

potatoes, 80. 
tomatoes, 83. 
veal with tomatoes, 4& 
Fritters, apple, 157. 
clam, 32. 
corn, 89. 
Indian, 172. 
orange, 158. 
oyster, 30. 
Spanish, 157. 



INDEX. 



295 



Fruit or plum-cake, No. 1, 183. 
No. 2, 184. 
cake, ginger, 196. 

G. 

Gelatine, jelly of, 249. 
German cake, 203. 
puffs, 158 
Giblet pie, 71. 
Ginger-bread, No. 1, 198. 
No. 2, 198. 
Boston, 198. 
common, 199. 
plain, 199. 
cup-cake, 196. 
fruit-cake, 196. 
nuts, 197. 
pound-cake, 285. 
syrup, 255. 
Glazed currants, 161. 
ham, 59. 

strawberries, 162. 
Gooseberry pie, 278. 
Goose, roast, 70. 
Grape water, 252. 
Green corn pudding, 141. 
soup, 19. 
currant pie, 279. 
gage jam, 233. 
gages, preserved, 231, 
peas, 99. 
Ground rice, No. 1, 245 
No. 2, 245. 
Gruel, Indian, 237. 

oat-meal, 242. 
Guernsey buns, 170. 

pudding. 137. 
Gum-arabic water, 251, 

H. 

Halibut, 26. 
Hams, to cure, 268. 
Ham, boiled, 58. 

glazed, 59. 

omelette, 2G0. 
Hard biscuit, 164. 
Hartshorne jelly, 248. 
Haslet sauce, 107. 
Hasty pudding, or farmers' rice, 



Herbs, to dry, 276. 
Herring, potted, 27. 
Hog's-head cheese, 58. 
Hominy, 90. 
Horse beans, 98. 

radish sauce, 109. 
Hot slaw, 92. 

I. 

Icing for cakes, 276. 
Indian baked pudding, 147. 

boiled " 146. 

florendines, 126. 

fritters, 172. 

gruel, 237. 

light-cake, 175. 

loaf-cake, 191. 

meal breakfast cakes, 176, 

metland, 181. 

muffins, No. 1, 175. 
No. 2, 176. 

mush, 265. 

pone, 174. 

pound-cake, 189. 

slappers, 173. 



.J, 



Jam, blackberry, 233. 
cherry, 232. 
green-gage, 233. 
pine-apple, 233. 
raspberry, 233. 
strawberry, 232. 
Jelly, calf's foot, 222. 
currant, 225. 
fox-grape, 222. 
of gelatine, 249. 
hartshorn, 248. 
orange, 224. 
potato, 247. 
port wine, 247. 
quince, 226. 
rice, 248. 
strawberry, 225. 
tapioca, 248. 
Jewish method of preparing beef 

for salting, 43. 
Johnny, or journey cake, 174. 
Jumbles, 194. 



296 



INDEX. 



Jumbles, cocoa- nut, 195. 
plain, 195. 
Spanish, 194. 

K. 

Kisses, or cream cake, 200 

L. 

Lady-cake, 211. 
Lamb, boiled leg of, 52. 

soup. 18. 

stewed with onions, 52. 
Leg of pork, corned and boiled, 

DO. 

Lemonade, 264. 

for an invalid, 241. 
Lemon cheese-cake, 124. 

pudding, No. 1, 122. 
No. 2, 123. 
sauce, 101. 
sugared, No. 1, 238. 
No. 2, 239. 
syrup, No. 1, 254. 
No. 2, 254. 
Light sugar biscuit, 215. 
Lima beans, 98. 
Loaf-cake, 189. 

Bristol, 190. 
Indian, 191. 
Loaf, Dutch, 207. 
Scotch, 213. 
Lobster, boiled, 35. 
salad, 35. 

M. 

Macaroni, 241. 
265. 
Macaroons, 211. 
Man oes, pickled, 114. 
Marmalade, pea b, 227. 
quince, 227, 
Maryland biscuits, 167* 
Meats, 36. 
Milk biscuits, 177. 

punch, 267. 

toast, 179. 
Minced meat, 258. 
Mint julep, 266. 



Mint sauce, 106. 
Miscellaneous, 254. 
Mixture for salting butter, 257 
Molasses candy, 278. 
Muffins, 164. 

Indian, No. 1, 175. 
No. 2, 176* 
Tottenham, 171. 
Mulled cider, 239. 
water, 252. 
wine, 239. 
Mush bread, 275. 
cakes, 179. 
fried, 266. 
Indian, 265. 
Mushrooms, 93. 

catsup, 119. 
piekled, No. 1, 110, 
No. 2, 110. 
sauce, 106. 
Mustard, common, 276. 
tomato, 105. 
whey, 245. 
Mutton chops, 52. 

with lemon, 53 
dressed like venison, 52, 
tea, 251. 

N. 

Nasturtiums, pickled, 119. 
Newcastle pudding, 141. 
New York plum cake, 185, 
Noodles for soup, 20. 
Nuns' butter, 102. 
Nuts, dough, 210. 
ginger, 197. 

O. 

Oatmeal gruel, 242, 
Ochras, 94. 
Omelette, bread, 26L 
ham, 260. 
oyster, 36. 
plain, 260. 
tomato, 261. 
Onion sauce, 106. 
pickled, 111. 
boiled, 97. 
beef stewed with, 41 



INDEX. 



297 



Orange fritters, 158. 

cheese-cake, 123. 
jelly, 224. 
pudding-, 127. 
sugared, 238. 
Orgeat, 235. 
Oxford pudding, 148. 
Oysters, corn, 90. 
fried, 28. 
pickled, 28. 
scalloped, 29. 
stewed, No. I, 29. 
No. 2, 29. 
fritters, 30. 
omelette, 31. 
36. 
pie, 30. 
plant, 100. 
sauce, 108. 
soup, 19. 

P. 

Panada, No. 1, 244. 
No. 2, 244. 
Pap of grated flour, 243. 

unboiled flour, 243. 
Parsnip cake, 167. 
Parsley sauce, 107. 
Parsnips, No. 1, 88. 
No. 2, 88. 
No. 3, 88. 
• No. 4, 89. 
stewed, 89. 
Paste, common, 122. 
plain, 122. 
puff, 121. 
Pastry, 120. 
Peas green, 99. 
Pea soup, 20. 

Peach, baked pudding, 142. 
Charlotte. 152. 
dumplings, 136. 
sauce, dried, 102. 
marmalade, 227. 
pie, ripe, 134. 
pot-pie, 135. 
Peaches, dried, for pies, 263. 
stewed, ripe, 132. 
pickled, 113. 
preserved, 229. 



Pears, baked, 160. 

preserved, 227. 
Peppers, pickled, 109. 
pot, 17. 
vinegar, 277. 
Pickles, 109. 
Pickled beans, 113. 
beets, 117. 
cherries, 117. 
cucumbers, 115 
eggs, 111. 
mangoes, 114. 
mushrooms, No. 1, 110. 
No. 2, 10. 
nasturtiums, 119. 
onions, 111. 
oysters, 28. 
peaches, 113. 
peppers, 109. 
tomatoes, 120. 
walnuts, 112. 
Pie, baked rabbit, 61. 
cherry, 137. 
chicken, 72. 

. pot, 73, 
giblet, 71. 
gooseberry, 278. 
green currant, 279. 
oyster, 30. 
peach pot, 135. 
pigeon, 65. 
plain veal, 44. 
plum, 135. 
quince, 135. 
rabbit pot, 62. 
reed-bird, 67. 
rhubarb, 137. 
ripe currant, 279. 
ripe peach, 134. 
veal pot, 45. 
Pig's feet, soused, 56. 
Pigeon pie, 65. 

roasted, 64. 
stewed, 64. 
Pine-apple jam, 233. 

preserved, 228. 
Plain apple pudding, No. 3, 130. 
crullers, 286. 
cup-cake, 216. 
fried veal, 48. 
ginger-bread, 199. 



298 



INDEX. 



Plain jumbles, 195. 
omelette, 260. 
paste, 122. 
veal pie, 44. 
Plum cake, New York, 185. 
pies, 135. 
preserved, 232. 
pudding, 145. 
Poached eggs, 260. 
Pone, Indian, 174. 
Pork, leg of, corned and boiled, 
55. 
steaks, 55. 
stuffed leg of, 55. 
Porter sangaree, 259. 
Port wine jelly, 247. 
Potatoes, boiled, No. 1, 78. 
No. 2, 79, 
bread, 274. 
cakes, 81. 
fried, No. 1, 79. 
No. 2, 80. 
No. 3, 80. 
No. 4, 80. 
jelly, 247. 
kale, 81. 
pudding, 133. 
roasted, 81. 
rolls, 165. 
salad, 82. 
sausage, 83. 
yeast, 273. 
PcHed herring, 27. 

shad, No. 1, 25. 
No. 2, 26. 
Pound-cake, No. 1, 186. 
No. 2, 187. 
cocoa-nut, 188. 
common, 187. 
Indian, 189. 
Preserved citron melon, 230. 
fresh figs, 230. 
green-gages, 231. 
peaches, 229. 
pears, 227. 
pine-apple, 228. 
plums, 232. 
quinces, 228. 
Prunes, stewed, 235. 
Pudding, almond, 127. 



apple, No. 1, 129. 



Pudding, apple, No. 2, 130. 

arrow-root, for inva 

lids, 236. 
for the convalescent, 

236.. 
baked for invalids, 242. 
beef and York 
shire, 59. 
boiled rice, 144. 
cocoa-nut, No. 1, 128. 
No. 2, 128. 
college, 149. 
Eve's, 138. 
farmers' apple, 142. 
French, 139. 

bread, 140. 
custard, 133. 

Seen corn, 141. 
uernsey, 137. 
hasty, or farmers' rice 

156. 
Indian baked, 147. 
boiled, 146. 
lemon, No. 1, 122. 
No. 2, 123, 
Newcastle, 141. 
orange, 127. 
Oxford, 148. 
peach, baked, 142. 
plain apple, No. 3, 130 
potato, 133. 
plum, 145. 

pumpkin, No. 1, 131. 
No. '-, 131 
quince, 132. 
rice, with fruit, 144 
No. 1, 143. 
No. 2, 143. 
cup, 141. 
sago, 139. 

for invalids, 236. 
sweet potato, 134. 
tapioca, 236. 
Puffs, German, 158. 

paste, 121. 
Pumpkin, dried for pies, 263. 
pudding, No. 1, 131. 
No. 2, 131. 
Punch, 264. 

milk, 267. 



INDEX. 



299 



aueen cake, 288. 
uince dumplings, 136. 
jelly, 226. 
marmalade, 227. 
pie, 135. 
preserved, 228. 
pudding, 132. 

R. 

Rabbit, French stewed, 63 
fricasseed, 63. 
pot-pie, 62. 
smothered, 64. 
Raspberry brandy, 256. 
jam, 233. 
shrub, 257. 
vinegar, 277. 
Reed-birds, fried, 67. 
pie, 67. 
roasted, 67. 
stewed, No 1, 65. 
No. 2, 66. 
Rennet, to prepare, 267, 

whey, 246. 
Rhubarb pie, 137. 

tarts, 134. 
Rice cups, 144. 

cake, 208. 
pudding, 141. 
dumplings, 161. 
florendines, 126. 
flummery, 154. 
ground, No. 1, 245. 
No. 2, 245. 
jelly, 248. 
milk, 153. 

pudding, No. 1, 143. 
No. 2, 143. 
boiled, 144. 
with fruit, 144. 
waffles, 180. 
Rich wine sauce, 103. 
Ripe currant pie, 279. 

peach pie, 134. 
Roast beef, 37. 

chickens, 72. 
duck, No 1, 69. 
No. 2, 70. 



Roast goose, 70. 

leg of lamb, 51. 

oysters, 31. 

pig, 54. 

pigeons, 64. 

pork, 53. 

potatoes, 81. 

rabbit, 61. 

reed-birds, 67. 

turkey, 68. 

veal, 44. 
Rock, boiled 21. 

cake, 204. 

fried, 22. 
Rolls, Brentford, 166. 

French, 166. 

potato, 165. 
Rye batter cakes, 170. 
bread, 275. 



Sago pudding, for invaJids, 236 
139. 
milk, 234. 
Salseratus, to prepare, 264. 
Sally Lunn, No. 1, 178. 
No. 2, 178. 
Salsify or oyster-plant, No. 1, 100. 
No. 2, 100. 
No. 3, 100. 
No. 4, 101. 
Sandwiches, 259. 
Sangaree, porter, 259. 
wine, 259. 
Sauces, 101. 

caper, 107. 
egg, 105. 

French tomato, 108. 
haslet, 107. 
horse-radish, 109. 
mint, 106. 
mushroom, 106. 
onion, 106. 
oyster, 108. 
parsley, 107. 
tomato, 108. 
Sausage meat, 59. 
Savoy Charlotte, 152. 
Scalloped oysters, 29. 
tomatoes, 84. 



300 



INDEX. 



Scotch cake, 206, 

crumpets, 172. 
loaf, 213. 
Scrapple, 57. 
Seed cake, 203. 
Shad, baked, 24. 

boiled, 23. 

broiled, 24. 

fried, 24. 

potted, No. 1, 25. 
No. 2, 26. 

roasted on a board, 25. 

to cure, 270. 
Shell-fish, 28. 
Short-cake, 163. 
Shrewsbury cake, 217. 
Shrub, currant, 256. 

raspberry, 257. 
Slaw, cold, 92. 

French, 92. 

hot, 92. 
Slippery- elm tea, 249 
Smothered rabbit, 64. 
Smothered steak, 39. 
Snow custard, 159. 
Soda biscuit, 200. 
Soft crabs, 34. 
Soup, beef, 15. 

chicken, 18. 

clam, 19. 

corn, 19. 

green corn, 19. 

lamb, 18. 

noodles for, 20. 

oyster, 19. 

pea, 20. 

veal, 16. 

vegetable, 240. 
Sour krout, 91. 
Soused pig's feet, 56. 
Spanish buns, 209. 
fritters, 157. 
jumbles, 194. 
Spare rib, 56. 
Spiced calves' feet, 49. 

shad, 23. 

veal, 48. 
Spinach, 93. 

a* greens 93. 
Sponge cake, No. 1, 192. 
No. 2, 193. 



Sponge cake, No. 3, 193. 
Squashes, or cymlins, 94. 
Steak, beef, 38. 
Steaks, venison, 60. 
Stewed beef's kidney, 41. 
cherries, 160. 
chickens, 75. 
clams, 32. 
oysters, No. 1, 29. 
No. 2, 29. 
ripe peaches, 162. 
pigeons, 64. 
prunes, 235. 
reed-birds, No. 1, 65. 
No. 2, 66. 
sweet-breads, 49. 
tomatoes, 83. 
veal, 47. 
Strawberries, glazed, 162. 
Strawberry jam, 232. 
jelly, 225. 
Stringed beans, 98. 
Stuffed leg of pork, 55. 
Succotash, 20. 
Sugar biscuits, 220. 

light, 215. 
cake, 201. 
Sugared lemons, No. 1, 238. 
No. 2, 239. 
orange, 238. 
Sweet-breads, boiled, 49. 

for invalids, 243. 
fried, 49. 
stewed, 49. 
dishes, 137. 
potatoes, fried, 80. 

pudding, 134. 
Syllabub, 155. 
Syrup, lemon, No. 1, 254. 
No. 2, 254. 
ginger,. 255. 

T. 

Tamarind water, 252. 
whev, 247. 
Tapioca jelly, 248. 

pudding, 236. 
Tarts, cranberry, 134. 

rhubarb, 134. 
Tea, 272. 



INDEXe 



301 



Tea, beef, 250. 
cake, 163. 
chicken, 251. 
flax-seed, 250. 
mutton, 251. 
slippery-elm, 249. 
veal, 250. 
Terrapins, 33. 
Toast, milk, 179. 
water, 179. 
253. 
Tomatoes, baked, 84. 
broiled, 84. 
catsup, No. 1, 117. 
No. 2, 118. 
dressed as cucum- 
bers, 85. 
fricarideau, 85. 
fried, 83. 
mustard, 105. 
omelette, 261. 
pickled, 120. 
sauce, 108. 
scalloped, 84. 
stewed, 83. 
Tongue, boiled, 43. 
To roast a haunch of venison, 59. 
Tottenham muffins, 171. 
Travelers' biscuit, 215. 
Tripe, 43. 
Turkey, boiled, 69. 
roast, 68. 
Turnips, 95. 



Vanilla cake, 284. 

cup-custards, 156. 
Veal, baked fillet of, 46. 

cutlets, 47. 

fillet of, a-la-mode, 46. 

French stew of, 47. 

fried plain, 48. 

with tomatoes, 48. 

pie, plain, 44. 

pot-pie, 45. 

soup, 16 



Veal, spiced, 4S. 
stewed, 47. 
tea, 250. 
Vegetables, 78. 

sauce, 104. 
soup, 240. 
Venison, best way of cooking, 
60. 
mutton dressed like, 

52. ■ 
steaks, 60. 
Vinegar celerv, 277. 
pepper, 277. 
raspberry, 277 
whey, 246. 

W. 

Waffles, 168. 

rice, 180. 

without yeast, 169. 
Walnut catsup, 119. 
pickled, 112. 
Washington cake, No. 1, 218. 
No. 2, 219. 
Water toast, 179. 
Welsh-rabbit, 266. 
Whey, mustard, 245. 
rennet, 246. 
tamarind, 247. 
vinegar, 246. 
wine, 246. 
Whips, 155. 
White cup-cake, 202. 

fricasseed chicken, 7d 
Windsor, or horse beans, 98. 
Wine sangaree, 259. 
sauce, 103. 

rich, 103. 
whey, 246. 

Y. 

Yeast, potato, 273. 

to make, 272. 
Yorkshire sauce, 102. 
biscuit, 165, 



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complete in one large volume, bound, price, $2.00. 



HARRY 



COCKTON'S WORKS. 

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ia, cloth, 2 

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Sam Slick, the Clockmaker, 
cloth, 2 

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Neal's Charcoal Sketches, 21 
illustrations, 2 50 

Captain Priest's Adventures,.. 2 00 



00 



00 



00 



00 



00 



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Dow's Patent Sermons, 1st 
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Who Shall be Heir, 33 

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Nan Darrel, 33 

Orphan Niece, 50 

THE SHAKSPEARE NOVELS. 

By Robert Folkstone Williams. 

The Secret Passion, 1 00 I Shakspeare and his Friends,... 1 00 

The Youth of Shakspeare, 1 00 I 

The three above Books are also published complete in one large octavo 
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USEFUL BOOKS FOR ALL, 

The Ladies' Guide to True Politeness and Perfect Manners. By Miss 
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Ladies' Work Table Book, plates, cloth, gilt, 

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The Laws and Practice of the Game of Euchre, by a Professor, 

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2 00 



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Capt. Blood and the Beagles,.. 25 
Sixteen-Stringed Jack's Fight 

for Life, 25 

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Life of Alexander Tardy, 

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Dark Shades of City Life, 25 

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75 I Yankees in Japan, 50 

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50 Davis, the Pirate, 50 

50 Yaldez, the Pirate, 50 

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Rebel and Rover, 50 

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Midshipman Easy, 50 

Pacha of Many Tales, 50 

Xaval Officer, 50 

Snarleyow, 50 

Newton Forster, 50 

King's Own, 50 

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Sea King, 50 



W. H. AINSWOETH'S BEST WORKS. 



Life of Jack Sheppard, 50 

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Above in 1 vol., cloth, $2. (JO. 

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Life of Davy Crockett, 50 Life of Arthur Spring,. 

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Tower of London, 1 

Miser's Daughter, 1 

Above in cloth $2.00 each. 
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Ninon De L'Enclos, 

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Twenty Years After, 

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Life of Robert Bruce, 

The Gipsy Chief, 

Massacre of Glencoe, 

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Child of Waterloo, 

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75 

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75 

75 
00 
75 
75 
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by 



T. B. PETERSON & BROTHERS' PUBLICATIONS. 11 



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First Love, 

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50 
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25 



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REVOLUTIONARY TALES. 



The Brigand, 50 

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do. do. cloth, 2 00 



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75 



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50 



50 



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Six Night? with the Washingtonians. With nine original Illustra- 
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Above are in paper cover, or in one volume, cloth, price $2.00 each. 



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Manoeuvring Mother 
Baronet's Daughters,. 



Young Prima Donna, 50 

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The Flirt, 75 

Good Society, 75 

Lion-Hearted, 75 



GEORGE LIPPARD'S GREAT BOOKS. 



The Quaker City, ] 50 

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Blanche of Brandywine, 1 50 

Washington and his Generals; 
or, Legends of the American 

Revolution, 1 50 

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Above in cloth at $2*00 each. 



The Empire City, 75 

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BOOKS BY CELEBRATED AUTHORS. 



Tb« Orphans and Caleb Field,. 50 

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Tom Tiddler's Ground, 25 

The Mysterious Marriage, 25 

Jack Downing's Letters, 

The Mysteries of a Convent, 

Bell Brandon, 

Rose Warrington, , 

The Iron Cross, , 



25 

25 
50 
20 
25 

Charles R,ansford, 25 

50 
50 
50 
50 
50 
2.3 
50 
2.3 



Sybil Grey, 

Female Life in New York,... 

Agnes Grey, 

Legends of Mexico, 

Eva St. Clair, 

Life of Archbishop Hughes,. 
Life of General McClellan,.. 

Life of General Butler, 

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Diary of a Physician, 50 

The Emigrant Squire, 50 

The Monk, by Lewis, 50 



The Beautiful French Girl,... 50 

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The Nobleman's Daughter,... 25 
Madison's Exposition of Odd 

Fellowship, 25 

The Book of Ghost Stories,.... 25 

The Admiral's Daughter........ 50 

The American Joe Miller, 50 

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Saratoga, 50 

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Josephine, by Grace Aguilar,.. 50 

Philip in Search of a Wife, 25 

Father Tom and the Pope, 25 

The Oxonians, 50 

The Roue; or, the Hazards of 

Women,.... 50 

Hollick's Family Physician,... 25 
Robert Oaklands; or, the Out- 
cast Orphan, 50 

Abednego, the Money Lender,. 50 

Falkland, 25 

Rifle Shots, 25 

Jenny Ambrose, 50 

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SIR WALTER SCOTT'S NOVELS. 



Ivanhoe, 50 

Rob Roy, 50 

Guy Mannering, 50 

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Old Mortality 50 

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Bride of Lammermoor/ 50 

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Quentin Durward, 50 



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of Montrose, 50 

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Lockhart, cloth, 2 50 

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Salathiel, by Croly, 75 

Corinne; or, Italy, 75 

Ned Musgrave 75 

Aristocracy, 75 

Inquisition in Spain, 75 

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do. do. cloth, 75 

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Genevra, 

Two Lovers, 

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Fortune Hunter, 

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Nothing to Say, 

The Romish Confessional. By 

Michelet, 

Father Clement, paper, 

do. do. cloth, 

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Violet, 

Montague; or, Almacks, 

Tangarua, a Poem, 

New Hope; or, the Rescue 

Alieford, a Family History,.... 



1 50 

75 
75 

75 

50 
75 
75 
50 
50 
50 
50 
75 

50 

50 

75 

50 

1 00 

1 00 

50 

50 

1 00 

75 

50 



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14 T. B. PETERSON & BROTHERS' PUBLICATIONS. 



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Old Put; or, the Days of '76,... 25 

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Dick Parker, 25 

Jack Ketch 25 

Mother Brownrigg, 25 

Galloping Dick,..., 25 

Mary Bateman, 25 

Raoul de Surville, 25 

The Robber's Wife, 25 

Obi; or, Three-Fingered Jack, 25 

Desperadoes of the New World, 25 

Life of Harry Thomas, 25 

Mrs. Whipple &. Jesse Strang's 

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Dark Shades of City Life, 25 

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Charles Ransford, 25 

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Biddy Woodhull the Beautiful 

Haymaker, 25 

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Capt. Blood, the Highwayman, 25 

Capt. Blood and the Beagles, 25 
Highwayman's Avenger ; or, 
the Escape of Sixteen 

Stringed Jack, 25 

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for Life, 25 

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50 I The Courtier, 25 

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LECTURES AND OTHER BOOKS. 



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Throne of Iniquity, 13 

Dr. Berg on Jesuits, 13 

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kind for children, but also exquisite works of art, of the most sumptuous character, 
suitable alike to adorn the drawing-room table and the study of the connoisseur. 

Our arrangements for supplying Standard American Books, suitable for Public Libra- 
ries and Private Families, are complete, and our stock second to none in the country. 

4£g=- Catalogues are sent, on application, and great attention is paid to communications 
from the country, and the goods ordered carefully packed and forwarded with, expedition 
on receipt of orders accompanied with the cash. 



To Booksellers and Librarians. 



T. B. Peterson & Brothers issue New Books every month, comprising the most enter- 
taining and absorbing works published, suitable for the Parlor, Library, Sitting Room, 
Railroad or Steamboat reading, by the best and most popular writers in the world. 

Any person wanting books will find it to their advantage to send their orders to the 
"PUBLISHING HOUSE"' OF T. B. PETERSON & BROS., 306 Chestnut St., Philadelphia, 
Who have the largest stock in the country, and will supply them at very low prices for 
cash. "We have just issued a new and complete Catalogue and "Wholesale Price Lists, 
which we send gratuitously to any Bookseller or Librarians on application. 

Orders solicited from Librarians, Booksellers, Canvassers, News Agents, and all others 
in want of good and fast selling books, and they will please send on their orders. 

Enclose ten, twenty, fifty, or a hundred dollars, or more, to us in a letter, and write 
what kind of books you wish, and on its receipt the books will be sent to you at once, 
per first express, or any way you direct, with circulars, show bills, etc., gratis. 

Agents and Canvassers are requested to send for our Canvassers' Confidential Circular 
containing instructions. Large wages can be made, as we supply our Agents at very 
low rates. 

Address all cash orders, retail or wholesale, i^rn#§t "Sr^h oron^t atteJfcHi, to 



T. B. 



, kimt with 5fo^|i attmgfc, 

N a^BROTHE 



RS, 



306 Chestnut Street, Philadelphia, Penna. 

Books sent, postage paid, on receipt of retail price, to any address in the country. 

AU the NEW BOOKS are for sale at PETERSONS' Book Store, as soon as published. 

4®=- Publishers of "PETERSONS" DETECTOR and BANK NOTE LIST," a Business 
Journal and valuable Advertising medium. Price $1.50 a year, monthly; or $3.00 a 
year, serai-monthly. Every Business man should subscribe at once. 



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